Turkey and Arugula Quesadillas - 6g Carbs
Turkey and Arugula Quesadillas
1/4 cup light sour cream
4 teaspoons lime juice, divided
1/2 teaspoon cumin
1 large bunch arugula, stems removed
4 plum tomatoes, diced
4 burrito-size flour tortillas
1 1/2 cups light Mexican-flavored shredded cheese
3/4 pound deli-sliced smoked turkey
Preheat oven to 300 degrees. Coat a baking sheet with cooking spray.
Combine the sour cream, 2 teaspoons of lime juice and the cumin in a small bowl.
In another bowl, combine the arugula, tomatoes and remaining 2 teaspoons of lime
juice and toss thoroughly.
Lay tortillas out flat on a work surface. Working with 1 at a time, spread sour
cream mixture lightly over tortilla. Top 1/2 of the tortilla with 1/4 of the
turkey, then 1/4 of the arugula mixture. Place about 1/4 of shredded cheese on
top, then fold tortilla in half and press down lightly with your hand. Repeat
until all ingredients are used.
Coat a cast-iron skillet with cooking spray and heat over medium high. Again
working with 1 at a time, add a quesadilla to the pan, press down lightly with
the spatula and cook on each side until it is lightly browned, the cheese begins
to melt and the quesadilla holds its shape. Keep the cooked quesadillas warm in
the oven, where the cheese will continue to melt.
Makes 4 servings.
Calories 364, Fat 22 g, Carbs 6 g, Sodium 396 mg, Fiber 0 g.