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Healthy Turkey Veggie Quesadilla Melts

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These quesadilla melts combine lean ground turkey, fresh veggies, and melted cheese in whole wheat tortillas for a quick, wholesome, and flavorful meal perfect for any occasion.

Ingredients

Scale
  • 1 lb lean ground turkey (organic or free-range preferred)
  • 1 small red bell pepper, diced
  • 1 small zucchini, grated or finely chopped
  • 1/2 cup corn kernels, fresh or frozen
  • 1/4 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 6 whole wheat flour tortillas
  • 1 1/2 cups shredded reduced-fat cheddar cheese (or Mexican cheese blend)
  • Cooking spray or 1 tablespoon olive oil
  • Optional: fresh cilantro leaves for garnish
  • Optional: salsa or Greek yogurt for dipping

Instructions

  1. Prepare the filling: Heat a large skillet over medium heat and add a splash of olive oil. Sauté chopped onion and garlic until fragrant and translucent, about 2-3 minutes.
  2. Add ground turkey to the skillet, breaking it apart with a spatula. Cook until no longer pink, about 6-8 minutes.
  3. Add diced bell pepper, grated zucchini, and corn kernels. Stir in cumin, smoked paprika, salt, and pepper. Cook for another 4-5 minutes until veggies soften but retain some bite. Remove from heat and let cool slightly.
  4. Assemble quesadillas: Lay one tortilla on a clean surface. Sprinkle about 1/4 cup shredded cheese evenly over half the tortilla.
  5. Spoon about 1/3 cup of turkey and veggie filling on top of the cheese. Add another 1/4 cup cheese on top of the filling.
  6. Fold the tortilla over to create a half-moon shape, pressing gently to seal edges.
  7. Cook quesadillas: Heat skillet over medium heat and lightly spray with cooking spray or add a teaspoon of olive oil.
  8. Place one quesadilla in the pan. Cook 3-4 minutes per side, pressing gently with a spatula, until golden brown and cheese melts inside.
  9. Repeat with remaining quesadillas, wiping pan and adding oil as needed.
  10. Serve: Slice quesadillas into wedges, garnish with fresh cilantro if desired, and serve with salsa or Greek yogurt for dipping.

Notes

If filling feels too wet, squeeze excess moisture from zucchini before mixing to avoid soggy quesadillas. Cook turkey fully before adding veggies for safety. Use medium heat to avoid burning tortillas. Press gently while cooking for even browning and melting. Leftovers can be refrigerated up to 3 days and reheated in a skillet for best texture.

Nutrition

Keywords: healthy, turkey, veggie, quesadilla, easy, wholesome, quick meal, family-friendly, low fat

Find it online: https://chrisfeasts.com/healthy-turkey-veggie-quesadilla-melts-recipe-easy-wholesome-meal/