Go Back
Print
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Quesadilla Lasagna
No ratings yet
Print Recipe
Course
Main Course
Cuisine
American, Mexican
Servings
4
Ingredients
1x
2x
3x
1
tsp
olive oil
1
pound
ground turkey breast
1/2
red onion
finely chopped
1
clove
garlic
minced
1
tsp
cumin
1
tsp
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
Instructions
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
Calories:
437
kcal
Carbohydrates:
42
g
Protein:
47
g
Fat:
15
g
Saturated Fat:
2
g
Cholesterol:
77
mg
Sodium:
892
mg
Fiber:
16
g
Keyword
quesadilla lasagna
Tried this recipe?
Mention
@dana_angelo_white
or tag
#danawhiterecipes
!