CHIPOTLE TURKEY AND CORN QUESADILLAS

Chipotle Turkey and Corn Quesadillas image

Provided by Inspired Taste

Categories Entree

Time 20m

Yield 2

Number Of Ingredients 12

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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 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
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

Steps:

In small skillet, heat oil over medium heat. Cook mushrooms and onion in oil 2 to 3 minutes, stirring occasionally, until vegetables begin to brown. Add corn; cook until thoroughly heated. Season with salt and pepper, if desired, and pepper sauce.
Place 2 of the tortillas on work surface; top each with 2 tablespoons cheese, half of the mushroom mixture, 4 slices turkey, another 2 tablespoons cheese and a second tortilla. Heat griddle or large skillet over medium heat. Add quesadillas; cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
Meanwhile, in small bowl, mix all salsa ingredients.
Cut each quesadilla into 4 wedges; serve with salsa.

Nutrition Facts : ServingSize 1 Serving