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Turkey Quesadillas

Turkey Quesadillas Recipe
Prep/Cook Time: 30 Minutes
Servings: 8
Average Rating: Star Star Star Star Star

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1 package
   Alternate Perdue Products:
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons vegetable oil
2 cans chopped hot green chiles, drained (4 ounces each)
16 flour tortillas (8-inch size)
8 tablespoons finely chopped fresh cilantro
1 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)


  1. Preheat oven to 300°F.
  2. 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.
  3. Add chiles to cooked turkey; stir well.
  4. 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.
  5. Remove from oven and cut each quesadilla into 8 wedges.
  6. Serve with Mexican-style salsa or top with sliced avocados, tomatoes and cilantro.

  • Serving Size

  • Servings Per Recipe 8

  • Amount Per Serving (* % of Daily Value)

  • Calories 659

  • Total Fat 31g (0%)

  • Saturated Fat 11g (0%)

  • Trans Fat 0g

  • Cholesterol 99mg (0%)

  • Sodium 840mg (0%)

  • Total Carbohydrate 61g (0%)

  • Dietary Fiber 5g

  • Sugars g

  • Protein 33g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * 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.

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