Turkey and Balsamic Onion Quesadillas

Not your traditional quesadilla, these feature deli turkey and Cheddar cheese, along with onions quickly marinated in balsamic vinegar. Serve with sauteed vegetables or a tossed salad for a quick meal. To make this in your truck, you’ll need an inverter with attached surge protector, electric skillet (1500 watts) and cord.

Active Time: 15 minutes
Total Time: 20 minutes
Servings: 4

1 small red onion, thinly sliced
1/4 cup balsamic vinegar
4 10-inch whole-wheat tortillas
1 cup shredded sharp Cheddar cheese
8 slices deli turkey, preferably smoked (8 ounces)
Non-stick cooking spray

Preheat the electric skillet to 325°F. Spray the skillet with non-stick cooking spray.

Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain the onions, reserving the vinegar for another use, such as a salad dressing.

Warm 2 tortillas in a large nonstick skillet over medium-high heat 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, flatten gently with a spatula and cook until the cheese starts to melt, about 2 minutes. Flip and cook until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover to keep warm. Make 2 more quesadillas with the remaining ingredients.

Calories: 328 | Total Fat: 12g | Cholesterol: 56mg

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