Ingredients
1 pound lean ground turkey1 cup chopped red onion1 to 2 garlic cloves, minced2 cups julienned zucchini1 cup salsa1 cup frozen corn1 cup julienned sweet red pepper1 can (4 ounces) chopped green chilies2 tablespoons minced fresh cilantro1/2 teaspoon dried oregano1/2 teaspoon ground cumin1/4 teaspoon salt1/8 teaspoon cayenne pepper8 flour tortillas (8 inches)2 cups shredded reduced-fat Mexican cheese blend
Preparation
In a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings.
For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese. Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges.
