Things heat up in the kitchen as Chef Richard and Chef Vikki battle it out to see who can make a fresher and healthier version of the Boes family’s favorite Loaded Quesadilla.
TURKEY QUESADILLA WITH AVOCADO DIP
Prep time: 20 minutes
Cook time: 25 minutes
For the turkey filling:
1.25 lbs. lean ground turkey (Jennie-O)
2 cloves garlic, minced
1 small tomato, diced
1 teaspoon chili powder
½ teaspoon kosher salt
For the black bean puree:
1 cup low sodium black beans
¼ red onion
1 small tomato, quartered
2 tablespoons chopped cilantro
1 teaspoon chili powder
For the avocado dip:
1 ripe avocado
½ cup low fat Greek yogurt
Juice of 1 lime
1½ tablespoons hot sauce (Cholula)
½ tablespoon chopped cilantro
For the quesadilla:
4 8-inch whole wheat tortillas
1 cup shredded cheddar cheese, divided
Preheat the oven to 375°F.
Brown the turkey for the filling-
Spray a large non-stick skillet with cooking spray.
On medium high heat, add 1.25 lbs. lean ground turkey to the pan. Break apart the meat with a spoon and cook it until it is browned, about 5-6 minutes. Discard any excess liquid that might be released from the turkey as it cooks.
Make the turkey filling-
Mince 2 cloves of garlic. Dice 1 tomato.
Add the minced garlic to the browned turkey in the pan, and cook for another minute until the garlic is fragrant. Add the diced tomato, 1 teaspoon of chili powder, and ½ a teaspoon of kosher salt to the pan. Cook for 2-3 minutes until the tomato softens and the flavors come together.
Reserve the mixture until you are ready to assemble the quesadillas.
Prepare the beans and veggies for black bean puree-
Rinse and drain 1 cup of low sodium black beans. Quarter 1 tomato. Peel a red onion and cut it into quarters. Chop 2 tablespoons worth of cilantro.
Make the black bean puree-
Add a quarter of a red onion, a quartered tomato, and chopped cilantro to a food processor. Process the veggies until they form a paste. Add the rinsed beans and 1 teaspoon of chili powder to the food processor and process until a smooth puree forms.
Reserve until you are read to assemble the quesadillas.
Make the avocado dip-
Cut the avocado in half and remove the pit. Scoop the avocado into a bowl. Mash the avocado with a fork until broken down.
To the avocado add ½ a cup of Greek yogurt, the juice of 1 lime, 1½ tablespoons hot sauce, and ½ a tablespoon of chopped cilantro. Mix together until well blended and smooth. Refrigerate until you are ready to serve.
Assemble the turkey quesadilla-
Lay four eight-inch whole-wheat tortillas on a flat surface. Begin by spreading the black bean puree across each of the tortillas. Sprinkle ¼ cup of shredded cheese over each of the 4 tortillas. Add a generous spoonful of the turkey mixture on top of each of the cheese.
Fold the tortilla over in half.
Bake the quesadillas-
Transfer the folded filled tortillas onto a baking sheet.
Place the baking sheet in the oven and bake for 5 minutes. Flip each quesadilla over and bake for another 5-7 minutes or until both sides are evenly browned, and the cheese has fully melted.
Cut each quesadilla into four pieces and serve alongside the avocado dip.
Nutritional information: (per serving)
Per Serving (1/4 of recipe)
Protein: 41.5 g
Carbohydrate: 48.3 g
Dietary Fiber: 12.3 g
Total Sugars: 3.341 g
Total Fat: 27.3 g
Saturated Fat: 9.693 g
Cholesterol: 114.9 mg
Calcium: 294 mg
Iron: 8.912 mg
Magnesium: 99.7 mg
Potassium: 850.3 mg
Sodium: 762.8 mg