Chipotle Turkey and Corn Quesadillas

Bloggers Adam and Joanne Gallagher from Inspired Taste pack quesadillas with turkey, sweet corn and more…and pair them with a tomato-avocado salsa. Learn to make this recipe with our how-to article.

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Prep Time 20 min
Total Time 20 min
Servings 2

Ingredients

Quesadillas

1: tablespoon olive oil

1/2: cup sliced fresh mushrooms

1: small onion, halved, thinly sliced

1/4: cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag)

4: to 6 dashes chipotle red pepper sauce

4: Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

1/2: cup shredded Mexican cheese blend (2 oz)

8: slices deli turkey

Tomato-Avocado Salsa

1: small tomato, seeded, chopped

1: small avocado, pitted, peeled and chopped

: Juice of 1 lime

: Salt and pepper to taste

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Directions

1 In small skillet, heat oil over medium heat. Cook mushrooms and onion in oil 2 to 3 minutes, stirring occasionally, until vegetables begin to brown. Add corn; cook until thoroughly heated. Season with salt and pepper, if desired, and pepper sauce.
2 Place 2 of the tortillas on work surface; top each with 2 tablespoons cheese, half of the mushroom mixture, 4 slices turkey, another 2 tablespoons cheese and a second tortilla. Heat griddle or large skillet over medium heat. Add quesadillas; cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
3 Meanwhile, in small bowl, mix all salsa ingredients.
4 Cut each quesadilla into 4 wedges; serve with salsa.