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Hickory-Smoked Turkey Quesadilla

Hickory-Smoked Turkey Quesadilla
 
Yield:
48 servings, 1 quesadilla each

Ingredients

Ingredients Weights Measures
red onions, sliced 3 lb. 3 qt.
red peppers, cut into thin strips 3 lb. 3 qt.
Italian seasoning 1 oz. 1 cup
chicken broth 1 lb. + 8 oz. 3 cups
PHILADELPHIA Fat Free Cream Cheese, softened 1 lb. + 8 oz. -
Cajun seasoning - 3 Tbsp.
flour tortillas (6 inch) - 48 each
hickory-smoked turkey breasts, finely chopped 6 lb. -
oil 8 oz. 1 cup

Directions

COOK onions, peppers, Italian seasoning and broth in large skillet until vegetables are crisp-tender. Meanwhile, mix cream cheese and Cajun seasoning until well blended.

FOR each serving: Spread 1 tortilla with 1 Tbsp. of the cream cheese mixture; top with 1/2 cup of the vegetable mixture and 2 oz. turkey. Fold tortilla in half.

HEAT 1 tsp. oil on griddle. Add quesadilla; cook 2 to 3 min. on each side or until golden brown on both sides.

Kraft Kitchens Tips

Variation
Substitute grilled chicken breasts for the turkey, marinating the chicken breasts in KRAFT Creamy Italian Dressing before grilling. Discard marinade after use.
K:15402v01:97157
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Nutritional Information

Nutrition Information

Calories
 240
Total fat
 9 g
Saturated fat
 2 g
Cholesterol
 25 mg
Sodium
 960 mg
Carbohydrate
 22 g
Dietary fiber
 2 g
Sugars
 2 g
Protein
 16 g
Vitamin A
 25 %DV
Vitamin C
 25 %DV
Calcium
 15 %DV
Iron
 10 %DV
Healthy Living Information
Good source of vitamin A or C
Diet Exchange
1-1/2 Starch + 2 Meat (VL) + 1 Fat

Nutrition Bonus
Enjoy the delicious blend of flavors in this turkey quesadilla made with red peppers, a good source of vitamin A and a rich source of vitamin C.