Loaded Quesadillas

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.



Green Recipe

Serves 4

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.


To serve-

Cut each quesadilla into four pieces and serve alongside the avocado dip.


Nutritional information: (per serving) 

Per Serving (1/4 of recipe)

Calories:                      588.2

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