Wednesday, November 23, 2005
By LINDA GASSENHEIMER
KNIGHT RIDDER NEWSPAPERS
Too early to think about leftover turkey? Here is an idea for a tasty, quick meal for this busy time of year: turkey and mushroom-filled quesadillas. These Tex-Mex sandwiches are pan-fried and served with a quick corn and black bean salad. Make it with leftover turkey or chicken or buy roasted turkey breast at the supermarket deli.
The variety of textures and flavors from the earthy, meaty mushrooms to the soft cheese and crisp tortillas combines to create a tasty, satisfying meal.
HELPFUL HINTS
Roasted deli turkey or chicken breast can be used instead of cooked turkey.
A quick way to defrost corn kernels is to place them in a strainer and hold it under hot running water for a short while.
If you prefer, use two skillets and make both quesadillas at the same time.
COUNTDOWN
Make side dish; make quesadilla.
WINE
Fred Tasker's wine suggestion: This is comfort food, needing comfort wine. A nice soft chardonnay, shiraz or merlot.
SHOPPING LIST
To buy: 1/2 pound cooked turkey breast; 1 package 10-inch tortillas; 1 small package shredded, reduced-fat Cheddar cheese; 1 package frozen corn kernels; 1 can black beans; 1 bag washed, ready-to-eat spinach; 1/4 pound sliced baby bello mushrooms; 1 can olive oil spray.
Staples: Reduced-fat oil and vinegar dressing, salt and black peppercorns.
TURKEY MUSHROOM QUESADILLA
1/4 pound sliced, baby bella mushrooms (1- 1/2 cups)
2 cups washed, ready-to-eat spinach
Salt and freshly ground pepper
Olive oil spray
2 (10-inch) tortillas
1/2 pound cooked turkey breast meat, cut into 1-inch pieces (about 2 cups)
1/2 cup shredded, reduced-fat Cheddar cheese (2 ounces)
Heat a nonstick skillet over medium-high. Add the mushrooms and saute 2 minutes or until soft. Stir in spinach until it wilts, about 1 minute. Drain and remove to a bowl; add salt and pepper to taste. (Or microwave mushrooms on high 2 minutes; stir in spinach and microwave 1 more minute. Drain and add salt and pepper to taste.)
Heat nonstick skillet over medium-high; spray with olive oil. Add one tortilla and heat about 1 minute or until bottom is golden. Turn, and spread half the mushroom mixture on half the tortilla. Place half the turkey on top and sprinkle with half the cheese. Gently fold in half. Cover pan with lid and cook 1 minute. Turn tortilla, cover and cook 1 more minute, until cheese melts. Remove to a plate and repeat with second tortilla. (Or use 2 skillets and cook simultaneously.) Makes 2 servings.
Per serving: 336 calories (18 percent from fat), 6.6 g fat (2 g saturated, 0.7 g monounsaturated), 80 mg cholesterol, 41.3 g protein, 20.3 g carbohydrates, 65 g fiber, 343 mg sodium.
CORN AND BLACK BEAN SALAD
1 cup frozen corn kernels, defrosted
1 cup drained and rinsed canned black beans
2 tablespoons reduced-fat oil and vinegar dressing
Salt and freshly ground pepper
Combine the corn, beans and dressing; toss to coat. Season to taste with salt and pepper. Makes 2 servings.
Per serving: 212 calories (12 percent from fat), 2.9 g fat (0.3 g saturated, 0.1 g monounsaturated), 0 cholesterol, 10 g protein, 39.8 g carbohydrates, 7.1 g fiber, 121 mg sodium.