Recipe from Better Homes and Gardens
4 8 inches flour tortillas
1 tablespoon vegetable oil
6 ounces Gouda or smoked gouda cheese, thinly sliced or shredded
8 ounces cooked or smoked turkey or chicken, chopped
1/2 cup bottled roasted red peppers, drained and sliced
1 cup mango salsa or mango-peach salsa
1/4 cup snipped fresh cilantro (optional)
In 12-inch skillet cook quesadillas, two at a time, over medium heat for 6 minutes until lightly browned and crisp, turning once. Place cooked quesadillas on baking sheet; keep warm in oven while cooking remaining.
To serve, cut in wedges. Pass remaining salsa. Makes 4 servings.
Per Serving: cal. (kcal) 392, Fat, total (g) 18, chol. (mg) 96, sat. fat (g) 9, carb. (g) 27, Monosaturated fat (g) 5, Polyunsaturated fat (g) 3, fiber (g) 5, sugar (g) 3, pro. (g) 32, vit. A (IU) 437, vit. C (mg) 50, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 778, Potassium (mg) 278, calcium (mg) 384, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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