These quesadillas make great use of leftover turkey. Serve them with a mango and jícama salad.
SERVES: 4 for dinner ; 8 for a light lunch
INGREDIENTS:
- 2 medium ripe avocados
- 1/4 cup finely chopped red onion
- 1 medium lime, one half juiced and the other cut into wedges
- 1 fresh serrano chile, seeded and minced
- Kosher salt and freshly ground black pepper
- 4 cups shredded roast turkey or chicken
- 2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained
- 1/2 cup packed coarsely chopped fresh cilantro
- 8 7-inch flour tortillas
- 2 cups (5 oz.) grated pepper Jack cheese
- 2 Tbs. canola oil
INSTRUCTIONS:
- Position a rack in the center of the oven and heat the oven to 200°F.
- Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a potato masher. Stir in the onion, 1 Tbs. of the lime juice, the chile, 1/2 tsp. salt, and 1/2 tsp. pepper. Season to taste with more salt and lime juice. Put a piece of plastic wrap directly on the surface of the guacamole to prevent browning.
- In a large bowl, toss the turkey, corn, and cilantro with 1 tsp. salt. Top half of each tortilla with one-eighth of the filling mixture and 1/4 cup of the cheese. Fold the uncovered half of each tortilla over the filling.
- Heat 11/2 tsp. of the oil in a large nonstick skillet over medium heat. Add 2 of the quesadillas to the pan and weigh down with a lid. Cook until golden-brown and a bit crisp, 2 to 3 minutes. With a spatula, carefully flip each quesadilla and cook until golden-brown and the cheese has melted, about 2 minutes more. Transfer the quesadillas to a baking sheet and put in the oven.
- Wipe out the pan. Repeat, cooking the remaining quesadillas in 3 more batches, using 11/2 tsp. oil for each batch.
- Cut the quesadillas into wedges and serve with the guacamole and lime wedges on the side.
PER SERVING:
510 CALORIES | 30g PROTEIN | 39gCARB | 27g TOTAL FAT | 7gSAT FAT |
11g MONO FAT | 4.5g POLY FAT | 75mgCHOL | 600mgSODIUM | 6g FIBER
