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
Ingredients:
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
Keep Reading

Next Up

Spotlight Recipe: Michelada

Want something more exciting than bottled beer for your game-day bash? If your friends are Bloody Mary fans, this Mexican cocktail might be a winner. Lime and hot sauce liven up the flavor without adding calories.

Spotlight Recipe: Greens and Beans

Everyone needs a good kale recipe! This side dish has big flavor, vitamins, protein and only takes minutes to throw together. Kale and red pepper flakes balance out with creamy white beans and savory chicken broth. Add leftovers to an omelet or toss with cooked pasta.

Spotlight Recipe: Kale Chips

Kale chips are easy to make, high in vitamins A and C, fiber, calcium and antioxidants.

Spotlight Recipe: Waldorf Salad

This creamy sweet salad always screams summer to me, but with apples at the their ripest, now is a great time to enjoy a Waldorf Salad, which is made lighter with low-fat mayonnaise and yogurt.

Spotlight Recipe: Pasta Puttanesca

I got spoiled this summer, getting to come home and have access to fresh ingredients, a full kitchen and, of course, free time to cook. However, going back to school doesn’t mean we college students can’t still enjoy a good, healthy meal! Pasta is a good ol’ standby, but this year, ditch the buttered noodles or Ramen packets and try this easy dish – it’s sure to earn you an A from your roommates or friends. Make it in bulk you and eat for a few days. Capers, anchovy paste and arugula might not be usual pantry staples, but you shouldn’t have trouble finding them at the local supermarket.

Spotlight Recipe: Macerated Cherries

You may think of drying, canning or jam making to preserve fresh fruit – how about soaking up some alcohol?

Spotlight Recipe: Apple Bites

This so-simple idea might leave you saying "duh!" but pop these cinnamon-dusted apples in your mouth and that will become a definite "mmm..."

Spotlight Recipe: Fish Tacos

Mix up your fish taco experience by using different kinds of firm fish and topping with homemade salsa.

Spotlight Recipe: Kale Chips

These chips are a tasty alternative to a traditional chip, and a yummy way to incorporate more greens into your family’s diet.