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Chipotle Turkey and Corn Quesadillas
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Prep Time:
20 minutes
Total Time:
20 minutes
Quick and satisfying meal perfect for busy weeknights or a quick snack.
Ingredients:
  • 1 tablespoon olive oil
  • 1/2 cup sliced fresh mushrooms
  • 1 small onion, halved, thinly sliced
  • 1/4 cup frozen corn (from 12-oz bag)
  • 4 to 6 dashes chipotle red pepper sauce
  • 4 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1/2 cup shredded Mexican cheese blend (2 oz)
  • 8 slices deli turkey
  • 1 small tomato, seeded, chopped
  • 1 small avocado, pitted, peeled and chopped
  • Juice of 1 lime
  • Salt and pepper to taste
Instructions:
  • Heat oil in a small skillet over medium heat. Sauté mushrooms and onion for 2 to 3 minutes until lightly browned. Stir in corn and cook until warm. Season with salt, pepper, and hot sauce to taste.
  • Lay 2 tortillas on a flat surface. Sprinkle 2 tablespoons of cheese on each tortilla, then divide the mushroom mixture evenly between them. Top each with 4 slices of turkey, another 2 tablespoons of cheese, and cover with another tortilla. Heat a griddle or large skillet over medium heat, cook the quesadillas for 3 to 5 minutes until golden brown and the cheese is melted, flipping once.
  • In a small bowl, combine all salsa ingredients.
  • Cut the quesadilla into 4 wedges and serve with salsa.

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