Peppered Turkey-Corn Quesadillas With Tomato Salsa

• For the Quesadillas:
• 1 can (10 ounces) turkey or white meat chicken in water, drained
• 1 can (8 3/4 ounces) corn, drained
• 1/2 teaspoon chili powder
• 4 (6-inch) flour tortillas
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• Vegetable oil cooking spray
• For the Salsa:
• 1 cup canned, diced, no-salt-added tomatoes, drained
• 1 jalapeno pepper, diced
• 1/4 cup chopped fresh cilantro
• 1 green onion, chopped
• 1 tablespoon fresh lime juice

1. Preparation Time: Approximately 15 minutes
2. Cook Time: Approximately 20 minutes
3. Preparation:
4. Heat oven to 375u0b0F.
5. For the quesadillas: In a medium bowl combine turkey, corn and chili powder. Layer half of each tortilla with turkey mixture, then with cheese. Fold other half of each tortilla over top to cover filling.
6. Spray both sides of folded tortilla with vegetable oil spray. Place on ungreased baking sheets.
7. Bake for 15 to 20 minutes, or until cheese is melted and tortillas are crisp and slightly browned. Cool 5 minutes.
8. For the salsa: In a medium bowl mix tomatoes, jalapeno pepper, cilantro, green onion and lime juice. Set aside.
9. To serve, cut each quesadilla in thirds. Serve tomato mixture (salsa) with quesadillas.
10. Nutritional Information Per Serving: Calories 450; Total fat 18g; Saturated fat 7g; Cholesterol 75mg; Sodium 860mg; Carbohydrate 40g; Fiber 4g; Protein 30g; Vitamin A 15%DV*; Vitamin C 25%DV; Calcium 30%DV; Iron 20%DV; Folate 16%DV; Potassium 8%D

turkey, corn, chili powder, flour tortillas, shredded monterey jack cheese, vegetable oil cooking spray, salsa, salt, pepper, fresh cilantro, green onion, lime juice

Taken from www.epicurious.com/recipes/member/views/peppered-turkey-corn-quesadillas-with-tomato-salsa-50067961 (may not work)