Turkey and Corn Quesadillas

PREP 15 MIN COOK 5 MIN SERVES 4

4 (7-inch) whole-wheat tortillas

1 cup shredded reduced-fat cheddar cheese

1 cup shredded cooked turkey breast

1 (8 3/4 ounce) can corn kernels, drained

1 (7-ounce) jar roasted red pepper, drained and chopped

4 Tbsp chopped fresh cilantro

1/2 cup fat-free sour cream

1/4 cup prepared salsa

1. Top half of each tortilla with 1/4 cup of the cheddar, 1/4 cup of the turkey, one-fourth of the corn, one-fourth of the roasted peppers, and 1 Tbsp of the cilantro. Fold the unfilled tortilla half over the filling, lightly pressing down.

2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add 2 of the quesadillas and cook until the tortillas are crisp and the cheese begins to melt, about 1 1/2 minutes on each side. Repeat with the remaining 2 quesadillas.

3. Cut each quesadilla in half and tranfer to a platter. Serve with the sour cream and salsa.

** Time Saver Tip: Use a griddle instead of a skillet and you can cook all the quesadillas at the same time. **

PER SERVING (2 WEDGES, 1 Tbsp SOUR CREAM, AND 1 Tbsp SALSA): 224 CAL, 4G FAT, 2G SAT FAT, 0G TRANS FAT, 36 MG CHOL, 893 MG SOD, 28 G CARB, 4 G FIB, 22 G PROT, 243 MG CALC.

PointsPlus Value: 6

Absolutely delicious & filling!

We will definitely be making these again!