INGREDIENTS:
2 C cooked, diced turkey, chicken or other protein
1 C cooked corn or other cooked vegetable
1 can black beans, drained and rinsed
1 ½ C shredded cheddar, jack or mozzarella cheese, divided
1 bunch scallions, thinly sliced
1/2 jalapeno, seeded and minced (or to taste)
2 t chili powder
2 t ground cumin
1 t dried oregano
½ C sour cream
¼ C prepared salsa (homemade or purchased)
6-8 10” flour tortillas
¼ C melted butter, mayonnaise or pan spray (see video prep)
For serving: cilantro, salsa fresca, avocado, and sour cream
METHOD:
Preheat oven to 400 degrees.
Brush one side of 6 tortillas with a light coating of melted butter, mayo or pan spray. Place one tortilla – greased side down – in the center of a rimmed, 6 x 9 sheet pan. Arrange the remaining tortillas on the sheet pan around the perimeter of the pan so that half of each tortilla is touching the center tortilla and half is overhanging the pan.
In a mixing bowl combine diced turkey, corn, black beans, 1 C of cheese, jalapeno, sour cream, spices, scallions, and salsa. Mix gently until mixture is evenly combined. Taste and add additional seasoning if desired.
Spread the filling evenly in the prepared pan and top with remaining ½ C of shredded cheese. Fold the overhanging tortillas over the filling and top with additional tortillas – greased side up – to enclose the filling completely. Press gently to secure.
Bake for 15- 20 minutes or until filling is hot and top is lightly browned. If desired, broil quesadilla briefly until quesadilla has a glossy, crispy crunch from edge to edge.
Remove from oven and let rest briefly. Cut into squares and serve with desired toppings.
Serves 2 with leftovers or a crowd depending on how you cut it.
