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Chipotle Turkey and Corn Quesadillas

Inspired Taste
Updated Jul 30, 2012
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Ready in just 20 minutes, this satisfying dish makes a great weeknight dinner or after-school snack.

Chipotle Turkey and Corn Quesadillas

  • Prep Time 20 min
  • Total 20 min
  • Servings 2
  • Ingredients 12
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Ingredients

Quesadillas

  • 1 tablespoon olive oil
  • 1/2 cup sliced fresh mushrooms
  • 1 small onion, halved, thinly sliced
  • 1/4 cup frozen corn (from 12-oz bag)
  • 4 to 6 dashes chipotle red pepper sauce
  • 4 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1/2 cup shredded Mexican cheese blend (2 oz)
  • 8 slices deli turkey

Tomato-Avocado Salsa

  • 1 small tomato, seeded, chopped
  • 1 small avocado, pitted, peeled and chopped
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  • Step 
    1
    In small skillet, heat oil over medium heat. Cook mushrooms and onion in oil 2 to 3 minutes, stirring occasionally, until vegetables begin to brown. Add corn; cook until thoroughly heated. Season with salt and pepper, if desired, and pepper sauce.
  • Step 
    2
    Place 2 of the tortillas on work surface; top each with 2 tablespoons cheese, half of the mushroom mixture, 4 slices turkey, another 2 tablespoons cheese and a second tortilla. Heat griddle or large skillet over medium heat. Add quesadillas; cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
  • Step 
    3
    Meanwhile, in small bowl, mix all salsa ingredients.
  • Step 
    4
    Cut each quesadilla into 4 wedges; serve with salsa.

Nutrition

Nutrition Facts are not available for this recipe

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