Featured Recipe: Turkey Mushroom Quesadilla and Corn and Black Bean Salad

Copyright Linda Gassenheimer

Too early to think about leftover turkey? Here is an idea for a tasty, quick meal for this busy time of year: Turkey and mushroom-filled quesadillas. These Tex-Mex sandwiches are pan-fried and served with a quick Corn and Black Bean salad. Make it with leftover turkey or chicken or buy roasted turkey breast at the supermarket deli.

The variety of textures and flavors from the earthy, meaty mushrooms to the soft cheese and crisp tortillas combines to create a tasty, satisfying meal.

The mushrooms and spinach are pre-cooked, which can be done in the same skillet used to cook the quesadillas or in a microwave.

Recipes

TURKEY MUSHROOM QUESADILLA

Recipe by Linda Gassenheimer

1/4 pound sliced, baby bello mushrooms (1 1/2-cups)

2 cups washed, ready-to-eat spinach

Salt and freshly ground black pepper

Olive oil spray

2 10-inch tortillas

1/2 pound cooked turkey breast, bones and skin removed, cut into 1-inch pieces (about 2 cups)

1/2 cup shredded, reduced-fat Cheddar cheese (2 ounces)

Heat a nonstick skillet over medium-high heat. Add the mushrooms and saute 2 minutes or until mushrooms are soft. Stir in spinach until it wilts about 1 minute. Drain and remove to a bowl and add salt and pepper to taste. Alternatively, place mushrooms in a microwave-safe bowl and microwave on high 2 minutes. Remove from microwave and stir in spinach and return to the microwave for 1 minute. Stir to combine ingredients. Drain and add salt and pepper to taste.

Heat a nonstick skillet (or two skillets) over medium-high heat and spray with olive oil spray. Add one tortilla and heat about 1 minute or until bottom is golden. Turn over and spread half the mushrooms and spinach mixture over 1/2 the tortilla. Place half the turkey pieces on top and sprinkle half the shredded cheese over the turkey. Gently fold in half, cover with a lid and saute 1 minute. Turn over, cover, and saute 1 minute or until cheese melts. Remove and repeat for second tortilla. Makes 2 servings.

CORN AND BLACK BEAN SALAD

Recipe by Linda Gassenheimer

1 cup frozen corn kernels, defrosted

1 cup drained and rinsed canned black beans

2 tablespoons reduced-fat oil and vinegar dressing

Salt and freshly ground black pepper

Place corn and black beans in a bowl. Add dressing and salt and pepper to taste. Toss well. Makes 2 servings.

Nutrition Information

TURKEY MUSHROOM QUESADILLA: Per serving: 336 calories (18 percent from fat), 6.6 g fat ( 2.0 g saturated, 0.7 g monounsaturated), 80 mg cholesterol, 41.3 g protein, 20.3 g carbohydrates, 65 g fiber, 343 mg sodium. CORN AND BLACK BEAN SALAD: Per serving: 212 calories (12 percent from fat), 2.9 g fat ( 0.3 g saturated, 0.1 g monounsaturated), no cholesterol, 10.0 g protein, 39.8 g carbohydrates, 7.1 g fiber, 121 mg sodium.

Shopping List

To buy: 1/2 pound cooked turkey breast, 1 package 10-inch tortillas, 1 small package shredded, reduced-fat Cheddar cheese, 1 package frozen corn kernels, 1 can black beans, 1 bag washed, ready-to-eat spinach, 1/4 pound sliced baby bello mushrooms and 1 can olive oil spray.

Staples: Reduced-fat oil and vinegar dressing, salt and black peppercorns.

Helpful Hints

Roasted deli turkey or chicken breast can be used instead of cooked turkey.
A quick way to defrost corn kernels is to place them in a strainer and hold it under hot running water for a short while.
If you prefer, you can use 2 skillets and make both quesadillas at the same time

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