Tuesday, November 29, 2011

Southwestern Chicken (or Turkey) Quesadilla

This easy and super tasty recipe could be lunch, dinner, an appetizer or snack. Make it with chicken, leftover Thanksgiving turkey -- like I did -- or another lean meat. One trick of mine to make weeknight meals quicker is to precook my turkey or chicken on the weekends for salads and meals like this that call for precooked meat. The bell peppers and onions give it a real fajita flavor...which satisfies my cravings for something sizzling!


2/3 cup red bell pepper, sliced thin
1/4 cup onion, sliced thin
2 oz. white meat turkey or chicken breast, cooked and diced
1/4 tsp. garlic powder
1/4 tsp. chili powder
1/4 cup salsa, divided
1 whole wheat, high fiber tortilla (I use Ole brand)
1 oz. Cabot 75% reduced fat sharp cheddar cheese, shredded
cooking spray
shredded lettuce, optional

Cooking Method:

Preheat non-stick skillet over medium heat. Spray with cooking spray and saute peppers and onions for 5-8 minutes or until they begin to become tender. Add meat, garlic powder, chili powder and half the salsa. Stir to combine and cook another few minutes, until meat is heated through. Remove veggie/meat mixture and place in bowl and set aside.

Wipe out skillet and spray again with cooking spray. Place tortilla flat in skillet. Sprinkle half the cheese on half the tortilla. Spoon the veggie/meat mixture over that half. Top with rest of cheese. Fold over other side of tortilla to cover. Let cook on each side about 2-3 minutes, or until brown and crispy. Remove from heat and let set a minute or two before cutting in thirds.

Serve with remaining salsa and shredded lettuce.

Servings: 1
Weight Watchers PointPlus Value: 6


  1. Sounds yummy- but I can't deal with whole wheat tortillas. Have to go flour. Looking forward to trying it with the turkey sometime soon!

  2. Oh, come on. You can't hardly tell the difference with the Ole brand. Trust me...try it just once. Trick is to let it crisp up really nicely on both sides before flipping.