Cooking with Cal: Dylan Dreyer makes healthy quesadillas
Play Video - 3:29
I don't want to say I'm "hiding" veggies in this dish, but I certainly squeeze in as many as I can! Once there's melted cheese on everything, Calvin is happy. These are great for a quick dinner or lunch, an excellent way to use up leftover vegetables, filling and somewhat healthy!
Ingredients
-
- 1 small zucchini, small diced
- 1/2 green pepper, small diced
- 6 button mushrooms, small diced
- 1 shallot, small diced
- 1 small carrot, small diced
- 1 pound ground turkey
- 1 jar salsa
- flour tortillas
- shredded Mexican cheese
- avocado, mashed
- sour cream
Preparation
In a large pan over medium-high heat, sauté all veggies until almost tender. Add in ground turkey and cook through. Stir in salsa until combined.
In a separate pan, warm tortilla on both sides on medium-low heat. Add cheese and let melt a little before adding filling. Fold in half. Serve with avocado and sour cream.
Related video
TODAY Food Video
Joy Bauer makes 2 slow cooker meals: eggplant Parm and chili
Ghost kitchens: How the new cooking concept is giving the industry a lifeline
Weekend football food: Guacamole, brat dogs, hot tamale dip, pork tacos
Madeleine Smithberg makes baked salmon
Popular in Food
Atlanta-area teen stole nearly $1M from Kroger grocery store over 2 weeks, police say
Aldi, Trader Joe’s and other stores will pay workers to get a COVID-19 vaccine
How to lose weight on a Mediterranean diet - tips and advice
