Quick Turkey Quesadillas
|Flour tortillas||2 (6 Inch)|
|Vegetable oil||2 Teaspoon|
|Green bell pepper||1 Cup (16 tbs), seeded and minced|
|Minced red onion||1⁄2 Cup (8 tbs)|
|Ground cumin||1 Teaspoon|
|Low sodium whole tomatoes||1 Cup (16 tbs), drained and chopped|
|Skinless cooked turkey breast||4 Ounce, diced|
|Cilantro||2 Tablespoon, chopped|
|Ground pepper||To Taste|
|Monterey jack cheese||1 1⁄2 Ounce, shredded|
1. Preheat the oven to 350°F. Spray a small baking sheet with nonstick spray.
2. Wrap the tortillas in foil; bake until softened, 8-10 minutes. Remove tortillas from oven; increase oven temperature to 375°F.
3. Meanwhile, heat a large nonstick skillet over medium heat. Swirl in the oil, then add the bell pepper and onion. Cook, stirring occasionally, until the vegetables are softened, 3-4 minutes. Add the cumin; cook, stirring constantly, 1 minute. Add the tomatoes, turkey, cilantro, salt, and pepper; cook, stirring occasionally, 3 minutes longer. Remove the skillet from the heat.
4. Unwrap the tortillas and place on the prepared baking sheet. Top with the turkey mixture; sprinkle with the cheese. Bake until the cheese is melted.