| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Flour (10-inch) tortilla |
| 5 |
oz |
Low sodium jack cheese, shredded |
| 5 |
oz |
Herb roasted turkey, sliced thin |
INSTRUCTIONS
Preheat a non-stick 10-inch saute pan and lightly spray low-fat olive oil
spray on bottom. Place the tortilla down inside the pan and on one half
sprinkle half of the jack cheese. Layer with turkey slices on top and
remainder of the cheese.
Fold over the tortilla in the saute pan and press down firm with a metal
spatula. Cook until lightly browned (about 3 minutes). Turn the quesadilla
and brown. When cheese has melted and quesadilla is lightly browned on both
side, transfer to chopping surface and cut into three triangles. Serve with
approximately 2 tablespoons of jicama slaw and tropical salsa (recipes to
follow).
Yield: 1 serving (Courtesy of Exec. Chef Alex Askew, Night Gallery, NYC)
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: RECIPE FOR HEALTH BONUS RECIPE Posted to MC-Recipe Digest
V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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