cans chopped hot green chiles, drained (4 ounces each)
flour tortillas (8-inch size)
tablespoons finely chopped fresh cilantro
pound Monterey Jack (4 cups) (Alternate: cheddar cheese, shredded)
Mexican-style salsa (optional)
Slivers of avocado
Tomato brushed with lemon juice (optional)
Fresh cilantro sprigs (optional)
Preheat oven to 300°F.
In large bowl, combine ground turkey, garlic, cumin, salt and pepper. In large, heavy, nonstick skillet over medium heat, heat oil. Stir in turkey mixture; cook about 10 minutes or until no longer pink, stirring constantly to break up turkey.
Add chiles to cooked turkey; stir well.
Place 8 tortillas on 2 large baking sheets; brush lightly with water. Divide turkey mixture among the 8 tortillas, spreading into a thin layer almost to the edges. Sprinkle with chopped cilantro and shredded cheese; top with remaining tortillas, pressing down edges to seal. Brush tops lightly with water and bake 15 minutes.
Remove from oven and cut each quesadilla into 8 wedges.
Serve with Mexican-style salsa or top with sliced avocados, tomatoes and cilantro.
Servings Per Recipe 8
Amount Per Serving (* % of Daily Value)
Total Fat31g (0%)
Saturated Fat 11g (0%)
Trans Fat 0g
Total Carbohydrate61g (0%)
Dietary Fiber 5g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Barbara A. - Leeds, MA
2/26/2009 6:56:41 PM
This is an excellent recipe. The only trouble I had was that my top tortillas did not stick to my bottom tortillas when I pressed them down (I did lightly brush with water, as directed). It proved not to be a problem because the cheese melted and helped the layers adhere. These were so tasty, and relatively easy to prepare.