© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 tbsp extra virgin olive oil, divided
10 Medium button mushrooms caps, cleaned and sliced
10 shiitake mushrooms, cleaned and sliced
4 green onions, chopped fine
1/4 tsp cumin
1/2 tsp dried oregano leaves
Salt and freshly ground pepper To taste
2 10-12 inch tomato flavored flour tortillas
1/2 lb ROASTED TURKEY, sliced
4 oz Brie cheese, thinly sliced
Heat 1-tablespoon oil in a large nonstick skillet over medium-high heat. Sauté the mushrooms, green onions, cumin, oregano, salt and pepper.
Divide the mixture into two equal portions. Cover one-half of each tomato tortilla with the sautéed vegetable mixture, 4-ounces sliced roasted turkey and 2-ounces Brie.
Fold the empty half of each tortilla over the fillings.
Heat the remaining oil in a large nonstick skillet over medium heat and warm the quesadillas, about 2-3 minutes per side, until golden brown on both sides.
Cut each quesadilla into 3 triangles. Garnish with fresh cilantro.
830 Total Calories
380 Calories from Fat
42 g Total Fat
65 % Daily Total Fat
14 g Saturated Fat
70 % Daily Saturated Fat
150 g Cholesterol
50 % Daily Cholesterol
1110 mg Sodium
46 % Daily Sodium
50 g Total Carbohydrates
17 % Daily Total Carbohydrates
10 g Dietary Fiber
40 % Daily Dietary Fiber
6 g Sugars
56 g Protein
15 % Daily Protein
20 % Daily Vitamin C
15 % Daily Calcium
20 % Daily Iron