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).