Turkey, potato & cheese quesadillas Recipe

Name: Turkey, potato & cheese quesadillas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 10 mL (2 tsp.) olive oil, divided; 1 L (4 cups) baby spinach; 1 L (4 cups) mashed potatoes; 1 store-bought fajita kit; 500 mL (2 cups) shredded roast turkey; 250 mL (1 cup) grated cheddar and part skim mozzarella; 1 green onion, finely sliced; ½ jalapeño pepper, finely sliced; 60 mL (¼ cup) fresh cilantro leaves; 125 mL (½ cup) light sour cream

Ingredients

10 mL (2 tsp.) olive oil, divided
1 L (4 cups) baby spinach
1 L (4 cups) mashed potatoes
1 store-bought fajita kit
500 mL (2 cups) shredded roast turkey
250 mL (1 cup) grated cheddar and part skim mozzarella
1 green onion, finely sliced
½ jalapeño pepper, finely sliced
60 mL (¼ cup) fresh cilantro leaves
125 mL (½ cup) light sour cream

PREP TIME 5m	COOK TIME 25m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Preheat oven to 180°C (350°F).
In large non-stick skillet, heat 1 tsp. (5 mL) olive oil over medium heat.
Add spinach and cook until wilted, about 2 minutes.
Transfer spinach to a plate and drain off any liquid. Set aside.
Reduce heat to low, add mashed potatoes and 2 tsp (10 mL) spice mix from fajita kit to skillet and cook, stirring often, until warmed through, about 5 minutes.
Remove from heat and stir in spinach.
Place 4 tortillas from fajita kit on a baking sheet and divide potato mixture evenly over top, spreading to edges, then top each with125 mL (½ cup) turkey, 60 mL (¼ cup) of cheese, and another tortilla.
Brush tops of tortillas with remaining oil and bake until cheese is melted and tortillas are golden brown, about 15 minutes.
To serve, evenly divide green onion, jalapeños, cilantro, sour cream, and 60 mL (¼ cup) salsa from fajita kit over top.