Turkey & Balsamic Onion Quesadillas
I think this just may be a perfect lunch… tangy earthiness from the onions (made perfectly mild from a 5-minute soaking in balsamic vinegar), roasted turkey substantialness, sharp cheddar cheese, and wholesome tortillas with the perfect amount of crispiness from the skillet. Plus, you can use the leftover balsamic dressing as a simple salad dressing over a heap of greens on the side.
What more could you ask for in just 10 minutes in the middle of the day?
Turkey & Balsamic Onion Quesadillas
From Eating Well Magazine
Makes 4 servings
Eating Well’s Note: Soaking onions in balsamic vinegar brings out their sweetness. Just don’t use an expensive aged balsamic for this quick treat.
1 small red onion, thinly sliced
1/4 cup balsamic vinegar
4 10-inch whole-wheat tortillas (I like Trader Joe’s Organic Whole Wheat and Corn Flour Tortillas)
1 cup shredded sharp Cheddar cheese
8 slices deli turkey, preferably smoked (8 ounces)
1. Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.
2. 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 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.
Per Serving: 261 calories; 10 g fat (5 g sat, 0 g mono); 56 mg cholesterol; 25 g carbohydrate; 23 g protein; 2 g fiber; 702 mg sodium. Nutrition Bonus: Calcium (22% daily value), Magnesium (12% dv).
Sounds like a great lunch!
Comment by Kady — March 14, 2006 @ 3:10 pm
Ahhhhh, sounds like a good lunch but please don’t but any nutritional data at the end of the recipe. That is something I don’t understand here in the US, why is everybody so obsessed with counting calories. Nowhere else on this planet are people so much looking on calories, buying only horrible no fat/low fat crap food but are still fat. It is not important to count calories but to have balanced life style. People here are so obsessed with not eating fat that they are completely ignoring the fact that fat is one of the main ingredient in food responsible for the taste. If you taste for example simple italian food here in the US or in Europe cooked in a restaurant or at home very often the US version taste lousy because people are using fat free stuff and don’t care about taste (I have seen low fat Parmesan recently - can it get worse ?). Sorry for ranting but this is a pet peeve for me. I really hope that people should stop looking on calories but focus on taste and balanced life style, apparently it works nicely in Europe.
Comment by honkman — March 14, 2006 @ 5:54 pm
This looks really good, too bad my tummy don’t like cheese!
And in response to honkman’s comment above, while I agree that the US has really crappy nutritional standards in general, I don’t see what part of this recipe was low fat or low quality. Including the nutritional values is something that will help people who need to count calories to lose weight, maintain blood sugar, cholestoral or blood pressure levels. Some people are already in a boat where they can’t just have a “balanced lifestyle” they might be working towards a healthier lifestyle.
Comment by Amy — March 16, 2006 @ 12:57 am
I really appreciate the nutritional guidelines, shame I dont eat meat! Keep it coming! I will definitely be trying the balsamic trick with the onions!
Comment by Jenny — March 17, 2006 @ 7:57 am
Lasix.
Lasix.
Trackback by Lasix. — May 17, 2008 @ 5:27 am