Monthly Archives: June 2010

Turkey and Balsamic Onion Quesadillas

This was the first recipe I posted on Serendipitous Reflections back on March 8, 2005. Our food photography has improved a lot since then.


I made these quesadillas a couple of weeks ago. They were fast, simple, and full of flavor. Dean and I loved them. I didn’t use smoked turkey because I don’t care for the taste, so I used oven baked turkey. Also the next time I might saute the onions for a couple of minutes to release the sugars. We added some low fat ranch dressing to the top, but they really didn’t need it. The leftover balsamic vinegar did make a nice dressing for a garden salad.

I really liked this recipe for the plain and simple fact you can change the ingredients to your taste. I think pepper jack or co-jack would be wonderful. So many cheeses, so little time.

Turkey & Balsamic Onion Quesadillas

Eating Well February/March 2005
Fast and Easy

Soaking the onions in balsamic vinegar mellows them and brings out their sweetness. Accompany these delicious quesadillas with greens dressed in the leftover vinegar whisked together with 1 tablespoon extra-virgin olive oil, salt and pepper.

1 small red onion, thinly sliced (1/2 cup)
1/4 cup balsamic vinegar
4 10-inch whole-wheat flour tortillas
3/4 cup shredded sharp Cheddar cheese (4 ounces)
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 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.

Makes 4 servings.
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).

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Filed under Turkey

Shrimp Sate with Pineapple Salsa

This blog has been on hiatus for the past year. It has been an excellent resource for me to grab favorite recipes, but life took hold of me and hasn’t allowed me to update. While I get ready to update with some newer recipes, I’ll be reposting some recipes from my other blog to try to get all my recipes in one place and offer visitors some new content. This recipe is reposted from Serendipitous Reflections on January 22, 2006.

Just before New Years, I did another cooking day with Bill and Barbara’s kids. We decided to do all appetizers. It was a lot of fun and all the food turned out awesome.


I just loved this recipe. It was very simple and full of big flavor. The pineapple salsa is perfect just by itself.

A couple of things that I did differently from the recipe:
1. I did use canned pineapple chucks mainly to save time. If you use canned make sure to drain the pineapple.
2. Also I let the shrimp marinate in the refrigerator for about 30 minutes before I grilled them.

Shrimp Sate with Pineapple Salsa
(Cooking Light magazine)

Salsa:
3/4 C finely chopped pineapple
1/4 C finely chopped red onion
1 Tablespoon minced seeded jalapeno pepper
1 Tablespoon chopped fresh cilantro
1 Tablespoon cider vinegar
1 teaspoon honey

Sate:
2 Tablespoons chopped fresh mint
2 Tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon chili powder
24 large shrimp, peeled and deveined
8 wooden skewers (6″)

To prepare salsa, combine first 6 ingredients in a medium bowl.

To prepare sate, combine mint, juice, salt, and chili powder in a large bowl; add shrimp, tossing gently to coat. Thread 3 shrimp onto each skewer. Place shrimp on a preheated grill (coated with cooking spray); grill 1-2 minutes on each side or until shrimp turn pink. Serve with salsa. Garnish with cilantro sprigs, if desired.

Yields 4 servings (2 skewers and 1/2 C salsa)
Calories 208; fat 3g; protein 34.9g; carbs 8.7 g

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Filed under Appetizers, Pineapple, Salsa, Shrimp