Saturday, October 23, 2004

Turkey Quesadillas

Filling should only be half cooked or only for a short time so that you could feel the crispiness of the peppers and the onion.

Don't forget to spread the shredded mozarella cheese and you'll be fine.


After that tummy filling turkey dinner we had came the unending saga of how I was going to make the leftovers into useful meals. Left with a few quesadilla wraps from my Shrimp Quesadillas I decided to make Turkey Quesadillas. I deboned the legs and chopped the meat coarsely.

My ingredients

1 tbsp of olive oil
About 1 cup of chopped mushrooms
½ medium red bell pepper chopped coarsely
½ cup medium green bell pepper chopped coarsely
½ medium onion chopped coarsely
1 cup of coarsely chopped turkey legs
1 tbsp of cumin powder
1 tbsp of paprika
1 cup of grated mozzarella cheese
tortilla wraps

In a pan, heat the oil. Add all the first 8 ingredients and cook for 1 minute. Spread the veggies on half side of the wrap, top with grated cheese and fold the wrap.

Bake at 250 in oven toaster for about 8-10 minutes or until cheese is melted.

Serve with sour cream.

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