For lunch, I was craving quesadillas. Of course, I was out of sour cream and guacamole. And, in typical me fashion, I bought the world's smallest tortillas. Was I going to let that stop me? Uh, never. I also had another hungry mouth to feed, so no pressure.
Today's ingredients (makes 4 quesadillas):
3 oz. turkey, cooked, sliced, and diced
cheese, shredded
1/2 yellow pepper
1/2 red onion
3 crimini mushrooms
1 small tomato
1 tbsp. olive oil
salsa
In a pan with high sides, heat the olive oil. When the oil is hot, add the vegetables and cook long enough to soften them. About two minutes before you take the mixture out of the pan, add the turkey.
Remove from heat, spoon mixture into a bowl, and set aside. Carefully wipe out the pan with paper towel and return to the stove.
Allow the pan to heat up again and spray with cooking spray. Add a tortilla.
Top the tortilla with your vegetable and turkey mixture.
Then add some cheese.
When the underside of the tortilla is golden, top with another tortilla, and cover with a plate. This helps keep the heat in and melt the cheese.
Flip the quesadilla and cook until the second underside is golden brown.
Now slide that lovely piece of heaven onto a cutting board and allow it to cool for about one minute. This lets the cheese set all over the vegetables and keep things in place. Cut in four and plate.
Serve with sour cream and guacamole, if you have them. Enjoy!
