Turkey and Balsamic Onion Quesadillas
- Active Time 15m
- Total Time 20m
Soaking onions in balsamic vinegar brings out their sweetness. Just don't use an expensive aged balsamic for this quick treat. To make these easy tortilla sandwiches into a meal, serve them with simple sauteed vegetables or a tossed green salad.
- 1 small red onion, thinly sliced
- 1/4 cup balsamic vinegar
- Four 10-inch whole-wheat tortillas
- 1 cup shredded sharp Cheddar cheese
- 8 slices deli turkey, preferably smoked (8 ounces)
Combine the onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.
Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1-2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
261 calories; 10g total fat; 5g total saturated fat; 56mg cholesterol; 702mg sodium; 25g carbohydrates; 2g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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