Spotlight Recipe: Quesadilla Lasagna

This recipe is a great make-ahead dish for busy moms. It's my Tex-Mex take on the classic concept of lasagna.

Quesadilla Lasagna

Servings: 4
1 teaspoon olive oil
1 pound ground turkey breast
1/2 red onion, finely chopped
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 small zucchini, sliced
1 yellow bell pepper, chopped
1 jalapeno pepper, minced (optional)
3 whole wheat flour tortillas
1 cup shredded, low-fat cheddar cheese
1 avocado, diced
3/4 cup salsa
Salt and pepper to taste
Canola oil spray

Preheat oven to 375°F. Heat olive oil in a large skillet. Add turkey and sauté for 4 to 5 minutes until browned. Add onion and garlic and cook for an additional 2 minutes. Season with salt, pepper, cumin and chili powder; stir to combine. Add zucchini, bell pepper and jalapeno and cook, stirring continuously until turkey meat is no longer pink and vegetables are slightly tender. Turn off the heat and set the skillet aside.

Spray a 9-inch pie plate or square casserole dish with non-stick spray. Place one flour tortilla on the bottom of the pan and top with half the turkey mixture and 1/4 cup cheese. Create second layer with another tortilla, and add the remaining turkey mixture and another 1/4 cup of cheese. Create top layer with remaining tortilla, 1/4 cup of salsa and the remaining cheese. Bake until cheese is melted, about 15 to 20 minutes.

In a small bowl, combine diced avocado with remaining salsa. Slice the lasagna and serve topped with salsa-avocado mixture.

Nutrition Info:
Calories: 437
Fat: 15 grams
Saturated Fat: 2 gram
Protein: 47 grams
Carbohydrate: 42 grams
Sodium: 892 milligrams
Cholesterol: 77 milligrams
Fiber: 16 grams
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