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Turkey, Pumpkin & Kale Quesadilla

Name: Turkey, Pumpkin & Kale Quesadilla
Prep time: 15

(4 votes, average: 4.80 out of 5)

15 min prep

2 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

I love quesadillas! To my mind they are the perfect lunch, similar to a grilled sandwich, but somehow much, much better. Not only are the quick to make, they are also a fabulous way...

1 tablespoon grape seed or canola oil
1 medium shallot, minced
¾ cup diced butternut squash, ¼-inch pieces
6 kale leaves, chopped
1 teaspoon grape seed or canola oil, divided
4 (6-inch) whole wheat tortillas* (for gluten free, see Ann’s Tips)
1 cup grated sharp Cheddar, divided
½ cup shredded or cubed leftover turkey or chicken
½ cup Chipotle Yogurt Sauce

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Nutrition Facts

Calories

592 cals

Fat

26 g

Saturated Fat

7 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

12 g

Carbohydrates

68 g

Sugar

11 g

Fiber

7 g

Protein

25 g

Sodium

913 mg

Directions

Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot and cook for 3 minutes, then add in the butternut squash. Cook for 10 to 15 minutes or until the butternut squash is browned and tender. Add the chopped kale and cook just until wilted, about 3 minutes. Tip onto a plate and set aside.
Wipe the skillet clean with a paper towel, then heat ½ teaspoon of oil and place 1 tortilla in the bottom of the pan. Sprinkle with half of the grated cheese, then half the squash and kale mixture, and half of the turkey. Top with a tortilla and cook for 3 minutes on each side. Repeat with the remaining 2 tortillas.
Cut each quesadilla into 6 pieces and serve with Chipotle Yogurt Sauce.

Chef Tips

For a gluten free snack, use Rudi’s gluten free tortillas instead of whole wheat – they’re great!
You can cook the veg filling ahead of time and add it to the quesadilla when you are ready. It will heat through nicely if it is at room temperature and not straight out of the fridge. If you are in chemo, you may want to quickly heat through the meat with the veggies before adding it to the quesadilla.
Leftover veggies are great in quesadillas too.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.