Cheesy Ground Turkey Quesadillas

• 1 tablespoon olive oil
• 1 yellow onion, peeled and minced
• 1 pound ground turkey
• 1 bell pepper, cut into small dice
• 1 cup canned no salt added black beans, rinsed and drained
• 1 cup canned corn kernels, drained
• 1.5 to 2 tablespoons taco seasoning
• 2 teaspoons ground chipotle chili pepper
• 3 tablespoons tomato paste
• ¼ cup low sodium chicken broth, or low sodium vegetable broth
• 12 ounces shredded cheddar cheese, divided (about 3 cups)
• 10 flour tortillas, each about 7 to 8 inches in diameter
• 3 to 3.5 tablespoons vegetable oil or olive oil, to grease pan (about 2 teaspoons per batch)

Salsa, sour cream and/or guacamole, for serving (optional)

PREPARE THE FILLING FOR THE QUESADILLAS

1. In a frying pan, cook some onion in a little olive oil until softened.
2. Add ground turkey and break any larger pieces into smaller pieces.
3. Mix in your veggies, beans and seasonings. Cook until the turkey is fully cooked through.
4. Stir in tomato paste and broth. This will kinda make things stick together for one delicious quesadilla filling. Give it a little cook.
5. Now everything is ready to be used in your turkey quesadillas!
6. ASSEMBLE AND PAN FRY THE QUESADILLAS
7. Spread half of the cheese onto one half of each tortilla.
8. Top with the cooked ground turkey mixture.
9. Then pile on more cheese.
10. Fold over the tortillas so they are a half-moon shape.
11. Working in batches, cook the quesadillas on both sides in a greased frying pan. They’re done when the outside is golden brown and crispy and the cheese is nice and melty inside!
12. Cut in half and enjoy these super scrumptious turkey quesadillas!
13. Preheat oven to 200 degrees Fahrenheit (to keep quesadillas warm while cooking batches).
14. Meanwhile, heat olive oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring often, until softened, about 3 to 5 minutes. Add ground turkey and break any larger pieces into smaller pieces. Add bell pepper, beans, corn, taco seasoning and chipotle chili pepper, stirring to combine everything. Cook, stirring occasionally, until the turkey is fully cooked through, about 10 to 12 minutes. Stir in tomato paste and broth and cook for 1 to 2 minutes.
15. Distribute half of the cheddar cheese (6 ounces or 1.5 cups) among all tortillas (on one side of them).
16. Distribute ground turkey mixture on top of cheese (about half a cup per tortilla). Then sprinkle the remaining cheddar cheese (6 ounces or 1.5 cups) on top of ground turkey. Fold over each tortilla so it's a half-moon shape.
17. To cook quesadillas, heat 2 teaspoons of vegetable oil or olive oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around to coat the pan.
18. Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.
19. Place 2 quesadillas in the pan. Cook quesadillas for about 2 minutes on one side.
20. Carefully flip the quesadillas to the other side and continue to cook for another 2 minutes or until they're golden brown and crispy on the outside and the cheese is melted inside (carefully watch to ensure they don't burn). Transfer cooked quesadillas to a sheet pan and place into a preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
21. Repeat process to cook remaining quesadillas.
22. When all quesadillas are cooked, cut each half-moon (quesadilla) in half so you end up with 20 pieces. Serve with salsa, guacamole and/or sour cream (if desired). Enjoy!

Note: If you're using the same pan that you used for cooking the turkey, just wipe out before adding the oil and cooking your quesadillas.

Note: If you have any leftovers, properly store in an airtight container in the refrigerator and use within 2 to 4 days, reheating before serving.

It’s better to have your pan over a lower heat setting and cook these gently. They crisp up fast (and can burn quickly) so don’t have your heat too high or leave ’em.

Cook quesadillas in batches (about two at a time), while keeping the cooked quesadillas warm in a preheated oven.