If Mexican night sounds like a good idea, look no further than a crispy turkey quesadilla. Cheesy, crunchy and loaded with protein, the only thing missing is an ice cold cerveza!
1 tsp olive oil
1 (8-Inch) flour tortilla
1/4 c shredded Monterey Jack cheese
4 oz cooked turkey breast, cut into think strips or chunks
2-3 tbsp prepared salsa
1 sprig cilantro, chopped
Heat a large nonstick skillet over medium heat. Add oil and heat until the oil is warm.
Place tortilla in the skillet. Liberally sprinkle cheese over the surface of the tortilla. Spoon cooked turkey over 1/2 of the tortilla.
Cook until the tortilla is crispy and lightly browned and cheese melts. Fold tortilla over to form a half circle.
Cut into 3 wedges. Serve hot with salsa and cilantro leaves.