Southwestern Quesadillas

Culinary Setting
Meal Type
30 MIN
Boneless Breast
Dish Type


1 tbsp canola oil

8 oz TURKEY BREAST, cut into thin strips

1 large green pepper, seeded and thinly sliced

1/2 medium red onion, thinly sliced

1 tsp chili powder

Hot pepper sauce To Taste

Salt and pepper To Taste

3 tbsp oil

8 large flour tortillas

3 c Monterey Jack cheese, shredded

1-2 c Salsa



In a large non-stick skillet over medium-high heat, saute turkey, stirring frequently until no longer pink. Stir in green pepper, onion, and chili powder. Cook until the onion just begins to soften. Season with hot pepper sauce, salt and pepper. Remove turkey mixture to a bowl. Wipe out the skillet with a paper towel.

Brush one side of each tortilla with a little oil. Reduce the heat to medium, place one tortilla, oiled side down in the skillet. Spoon one quarter of turkey mixture over the tortilla and sprinkle with 3/4 cup of the cheese. Place another tortilla over top, oiled side up.

Cook on both sides until lightly browned and cheese is melted. Repeat with remaining tortillas. Cut each into 6 wedges. Makes 24 wedges for 8 hearty appetizer or light entree servings. Serve hot with salsa.

Nutrition Facts

510 Total Calories

25 g Total Fat

9 g Saturated Fat

55 g Cholesterol

800 mg Sodium

333 mg Potassium

45 g Total Carbohydrates

4 g Dietary Fiber

4 g Sugars

25 g Protein

15 % Daily Protein

35 % Daily Vitamin C

40 % Daily Calcium

20 % Daily Iron