These reconsidered quesadillas will house your Thanksgiving leftovers and provide an unexpected burst of flavor.
Nutrition (per serving)
439 calories, 41g protein, 38g carbs, 19g fat
Makes 4 servings
- For the yogurt sauce:
- 1 cup nonfat plain Greek yogurt
- 2 tsp lime zest
- 1 Tbsp fresh lime juice
- For the quesadillas:
- 1 Tbsp olive oil
- 1 medium onion, coarsely chopped
- 1 clove garlic, minced
- 1 jalapeño (fresh or jarred without sodium), halved, seeds removed, finely diced
- 8 oz leftover skinless turkey, coarsely chopped
- 1 cup no-salt-added black beans, drained
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cups baby spinach, coarsely chopped
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 cup Monterey Jack cheese, shredded
- 4 8-inch low-carb whole-wheat flour tortillas
- 1/2 cup prepared salsa
How to make it
In a small bowl, combine yogurt, lime zest, and lime juice.
Heat oil over medium heat in a large skillet. When simmering, add onion and garlic; cook until translucent, about 2 minutes. Add jalapeño and cook until softened, about 1 minute. Add turkey, black beans, cumin, and oregano, and cook for about 2 minutes, stirring occasionally. Stir in spinach, salt, and pepper; cook until spinach wilts, about 2 minutes.
Add 2 tbsp shredded cheese onto half of each tortilla. Top with 1 cup turkey mixture and 2 more tbsp cheese. Fold tortillas in half, pressing down to seal.
Coat large nonstick skillet with cooking spray. Place over medium heat. Put 2 quesadillas in the pan and cook, turning once, till the outside browns slightly and cheese melts, 3 to 4 minutes per side.
Place cooked quesadillas on a plate and slice in half. Repeat with remaining 2 quesadillas.
Serve with 1 cup yogurt sauce and 2 tbsp salsa for dipping.