|BBQ Turkey Quesadillo and Papaya Salsa|
Source: Robin Young
1 Papaya, seeded, scooped and cut
1 inch Cucumber chopped
1 T Red Onion, chopped
1 Radish, chopped
2 T Cilantro, chopped
Juice of ½ lime
1 t Jalepeno, chopped
Mix all together and set aside to marry flavors.
by Sheila Lukins
8 flour tortillas (7 1/2-inch diameter)
4 ounces grated Monterey Jack cheese
8 ounces (1 cup) shredded cooked turkey
1/2 cup prepared barbecue sauce
1 1/2 tablespoons chopped fresh parsley leaves
4 scallions (3 inches of green left on), thinly sliced
12 to 14 fresh spinach leaves (stems discarded)
4 ounces grated cheddar cheese
1. Place 4 tortillas on a work surface; sprinkle with Monterey Jack cheese. Combine the turkey and barbecue sauce in a small bowl. Scatter the mixture evenly over the cheese, along with the parsley and scallions.
2. Lay spinach leaves flat over entire surface to cover. Sprinkle with cheddar. Place a second tortilla over each, creating a sandwich; press down on the ingredients.
3. Heat a dry, nonstick skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven (250°F) to keep warm. Repeat with remaining quesadillas.
4. To serve, cut each quesadilla into quarters and serve hot. Serve with a bowl of whole cranberry sauce or prepared salsa alongside.
Serves 4. Per serving: 575 calories, 24g fat, 98mg cholesterol.
This was a delicious lunch and somewhat easy to prepare. And the salsa that Robin came up with is really great. I love the lingering taste of papaya. Left-Click the photo to see full screen. Cheers and Enjoy!!