Jennie – O Turkey Recipe of the Week – New Mexico Green Chili Turkey Burger

May 31, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – New Mexico Green Chili Turkey Burger. Heat up your next meal with this New Mexico Green Chili Turkey Burger recipe! Made using JENNIE-O® ⅓ pound Seasoned Turkey Burgers, along with Green Chilies, Honey, Lime juice, Mayo, Ketchup, and Chili Powder. With toppings of Lettuce, Tomato, Red Onion, and served on a Brioche Bun. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

New Mexico Green Chili Turkey Burger
Jack up the flavor of your next meal with a juicy pepper jack turkey burger! Topped with green chilies in a honey lime sauce, this New Mexico style recipe will never get old. Give these burgers a try tonight!

INGREDIENTS
12 green chilies
2 teaspoons honey
2 teaspoons lime juice
⅓ cup mayonnaise
2 tablespoons ketchup
1 teaspoon chili powder
1 (32-ounce) package JENNIE-O® ⅓ pound Seasoned Turkey Burgers – Raised Without Antibiotics
6 brioche buns, split and toasted
6 lettuce leaves
12 tomato slices
6 red onion slices

DIRECTIONS
1) Prepare grill for medium heat. Cook chilies on greased grill 7 to 9 minutes, turning occasionally. Remove from heat. Let stand 10 minutes. In medium bowl, combine honey and juice. Chop chilies; add to honey mixture. Stir to combine.
2) In small bowl, combine mayonnaise, ketchup and chili powder; set aside in refrigerator.
3) Cook patties according to package directions. Always cook until well done, 165°F as measured by meat thermometer.
4) Spread mayonnaise mixture onto top and bottom of each bun. Top bottom halves with lettuce, patties, tomato, onion and green chili mixture. Cover with bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 32g
Carbohydrates 30g
Fiber 4g
Sugars 9g
Fat 20g
Cholesterol 100mg
Sodium 960mg
Saturated Fat 6g
https://www.jennieo.com/recipes/704-new-mexico-green-chili-turkey-burger

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Sunday’s Chicken Dinner Recipe – Southwestern Chicken Skillet

April 7, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe is – Southwestern Chicken Skillet. The Dish is made using Chicken Breast Halves, Chili Powder, Ground Cumin, Garlic, Salsa, Dijon Mustard, and shredded Wisconsin Monterey Jack or Pepper Jack Cheese. Southwestern flavors at its best! The recipe is from the CooksRecipes website, there are several sites with this recipe or variations of it. At the CooksRecipes website you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Southwestern Chicken Skillet
Add this tasty Southwestern skillet entrée to your repertoire of quick and easy “busy day” recipes.

Recipe Ingredients:
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
2 teaspoons vegetable or olive oil
2 cloves garlic, minced
1/2 cup prepared tomato-based salsa
1 tablespoon Dijon mustard
1 cup (4 ounces) shredded Wisconsin Monterey Jack or Pepper Jack Cheese
2 tablespoons chopped cilantro or green onion

Cooking Directions:
1 – Sprinkle chili powder, cumin and salt over chicken.
2 – Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over.
3 – Combine salsa and mustard; spoon over and around chicken. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
4 – Sprinkle cheese and cilantro over chicken. Continue cooking 1 to 2 minutes or until cheese is melted.
Makes 4 servings.
https://www.cooksrecipes.com/chicken/southwestern_chicken_skillet_recipe.html

It’s Chili, Chowder, or Stew Saturday – Turkey Chipotle Chili Soup

March 30, 2019 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Jennie-O, Jennie-O Turkey Products | 3 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Chipotle Chili Soup. Chili Soup made using JENNIE-O® OVEN READY™ Turkey along with ingredients like Onion, Garlic, Chili Powder, Chipotle Chilies, Black Beans, and more! You can find this recipe at the Jennie – O Turkey website along with all of their other delicious and healthy recipes. Enjoy and Make 2019 a Healthy One! https://www.jennieo.com/

Turkey Chipotle Chili Soup
Try this recipe with any OVEN READY™ product.

This turkey chili has all the flavors you love — cumin, onions, corn and two types of beans — with a short prep-time. Plus, it’s under 300 calories per serving!

INGREDIENTS
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 to 3 EMBASA® chipotle chilies, chopped plus 2 tablespoons sauce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy or great northern beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 (16-ounce) jar HERDEZ® salsa
6 cups low-sodium chicken or turkey broth
2½ cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 teaspoon sugar
¼ cup chopped fresh cilantro
sour cream, if desired

DIRECTIONS
1) In large skillet, heat oil over medium-high heat. Add onion and garlic; cook 5 minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook 1 minute or until fragrant.
2) Add beans, corn, salsa, broth, turkey and sugar. Heat 15 minutes or until hot.
3) Stir in cilantro. Top with sour cream, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 38g
Fiber 8g
Sugars 4g
Fat 4.5g
Cholesterol 0mg
Sodium 860mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/605-turkey-chipotle-chili-soup

It’s Chili, Chowder, or Stew Saturday – Chicken and Sweet Potato Chili for Diabetics

March 23, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chicken and Sweet Potato Chili for Diabetics. Sweet Potatoes and Chicken combine to make one healthy and hearty Chili! The dish is 258 calories and 27 net carbs per serving. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetic News, and more so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Chicken and Sweet Potato Chili for Diabetics

Ingredients
1 to 2 sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons canola oil
1 cup chopped onion
3/4 pound boneless skinless chicken breasts or chicken tenders, cut into 3/4-inch chunks*
3 cloves garlic, minced
2 teaspoons chili powder
1 can (14 1/2 ounces) diced fire-roasted tomatoes, undrained
1 can (16 ounces) no-salt-added kidney beans or pinto beans, drained
1/2 cup chipotle or jalapeño salsa

Directions
1 – Place sweet potatoes in large saucepan and add enough water to cover. Bring to a boil. Reduce heat; simmer 5 minutes or until almost tender. Drain sweet potatoes; set aside. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes.

2 – Add chicken, garlic, and chili powder; cook 3 minutes, stirring frequently. Add tomatoes, beans, salsa, and sweet potatoes; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.

*This is easier to do if chicken is partially frozen.

**Note: Sweet potatoes are the star of this chili and they’re nutritional superstars, too. One sweet potato provides about two and a half times the Recommended Daily Allowance for healthy adults of vitamin A, plus fiber, potassium and vitamin C.

Yield: 4 servings.

Serving size: 1 1/2 cups per serving.

Nutrition Facts Per Serving:
Calories: 258 calories, Carbohydrates: 34 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 49 mg, Sodium: 496 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-and-sweet-potato-chili/

Soup Special of the Day…Southwestern Pork and Bean Soup

December 30, 2018 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a recipe for Southwestern Pork and Bean Soup. Made using Diced Bonrless Pork Chops, Onion, Mexican – Style Chopped Tomatoes, Pinto Beans, and Spices. Suggested sides of warm flour tortillas and salad. Dinner is served! You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website. Check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Southwestern Pork and Bean Soup
Who says that soup has to take a long time to cook? This soup can be made on those busy nights. Serve along with warm flour tortillas and salad.

Recipe Ingredients:
2 boneless pork chops, diced
1/2 onion, chopped
1 (14.5-ounce) can chicken broth
1 (15-ounce) can Mexican-style chopped tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
Salt and ground black pepper to taste

Cooking Directions:
1 – In deep saucepan, brown pork with onion; stir in remaining ingredients, bring to a boil, lower heat, cover and simmer 10 to 15 minutes. Season to taste with salt and pepper.
Makes 4 servings.
https://www.cooksrecipes.com/soup/southwestern_pork_and_bean_soup_recipe.html

It’s Chili, Chowder, or Stew Saturday – Onion-Chicken Soup

December 15, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Onion-Chicken Soup. Onion, Chili Powder, Salsa, and Cooked Diced Chicken Breast are just some of the ingredients that make up this week’s recipe. It’s from one of my favorite sites and Magazines the Diabetes Self Management website. At the Diabetes website you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, Diabetes Management, and so much more. So check it out today! Enjoy and Eta Healthy in 2018! https://www.diabetesselfmanagement.com/

Onion-Chicken Soup

Ingredients
2 tablespoons canola oil
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon chili powder
2 tablespoons prepared salsa, medium-hot
3 cans (14 ounces each) fat-free, low-sodium chicken broth
2/3 cup corn, drained (frozen or canned)
1 ripe tomato, finely chopped
4 ounces cooked diced chicken breast, boneless, skinless
Juice from 1 lime
1/2 cup cilantro leaves
12 baked tortilla chips, broken

Directions
Heat oil in a medium saucepan over medium-high heat and add onions. Stir constantly until onions are transparent. Add garlic, chili powder, salsa, broth, corn, tomato, and chicken. Bring to a boil, then reduce heat and cook 5 minutes. Add lime juice and cilantro and cook 2–3 minutes more. Ladle the soup into 4 soup bowls, and top with a sprinkling of broken tortilla chips.

Yield: 4 servings. Serving size: 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 205 calories, Carbohydrates: 20 g, Protein: 11 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 699 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/onion-chicken-soup/

Wild Idea Buffalo Recipe of the Week -BUFFALO PRIME RIB ROAST

December 5, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is -BUFFALO PRIME RIB ROAST. Ti’s the season for Prime Rib! You’ll be using the Wild Idea Buffalo Prime Rib Roast. Salt, black pepper, paprika, cumin, cardamom, chili powder, thyme, garlic powder, onion powder, and espresso to strengthen flavor make up this incredible rub for the Roast. You can find this recipe or purchase the Wild Idea Buffalo Prime Rib Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy through the Holiday Season! https://wildideabuffalo.com/

BUFFALO PRIME RIB ROAST
Note: This recipe is based on an 8 lb. roast, adjust cooking time to pounds. Spices in the rub can be substituted or adjusted to your liking. This rub is excellent on all roasts. Modify spices per pounds.

Ingredients:

1 Buffalo Prime Rib Roast, rinsed and patted dry
1 Tb. salt
1 Tb. coarse black pepper
2 Tb. sugar
1 tsp. each: paprika, cumin, cardamom, chili powder, thyme,
garlic powder, and onion powder
2 Tb. espresso, (reduce espresso to strengthen flavor)
2 Tb. olive oil
2 stalks celery, quartered
1 onion, quartered
2 cups buffalo or organic beef stock (broth)
½ cup dry sherry

1 – Mix all dry spices together. Add espresso and oil, creating a paste.
2 – Rub seasoning paste into roast. Cover and leave at room temperature for 2 hours.
3 – Preheat oven to 450* Insert meat thermometer in center of roast, avoiding the bone.
4 – Place celery & onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed.
5 – Roast for 15 minutes.
6 – Add ½ cup stock to the bottom of pan and reduce oven temperature to 350°.
7 – Continue roasting, calculating 10 minutes per pound, adding remaining stock to pan as needed throughout roasting. (Approximately 1 hour and 20 minutes for an 8 lb. roast or until the internal meat thermometer reaches 110*. Rely on your internal meat thermometer.)
8 – Shut oven off and leave roast in oven for 30 minutes or until internal meat thermometer reaches 125*.
9 – Transfer meat to a large platter and tent with foil to keep heat in. Meat thermometer should red 135* for medium rare.
10 – Place roasting pan on stove top over medium high heat, scraping the bottom to
11 – Loosen vegetables. Add any remaining stock and sherry and bring to a simmer.
12 – Slice roast into desired thickness, and add juices from roast to au jus.
13 – Season au jus to taste with salt, pepper and red wine. Strain.
14 – Serve roast with au jus and pass with horseradish cream sauce.
Or, you might also want to try the Cranberry Port Sauce for the holidays?

Cranberry Port Sauce

Ingredients:

1 Tb. butter
½ cup red onion, finely diced
1 Tb. garlic, minced
1 tsp. thyme
½ tsp. salt
1 Tb. black pepper
1 cup port +
1 can cranberry sauce
1 – In saucepan over medium high heat melt butter.
2 – Add onion, garlic and seasonings. Sauté for 7 minutes.
3 – Deglaze pan with port.
4 – Add cranberry sauce and stir in to incorporate.
Bring to simmer. Taste to adjust seasonings. If sauce becomes too thick, add additional port as needed. Drizzle over sliced Buffalo Roast.

*As another option, you can add 2 Tb. roasted and diced greens chilies.
https://wildideabuffalo.com/blogs/recipes/buffalo-prime-rib-roast

Diabetic Dish of the Week – LIME PORK TENDERLOIN

July 10, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – LIME PORK TENDERLOIN. Delicious and tender Pork Tenderloin with a hint of Lime. Along with the Lime you’ll be adding; Blackstrap Molasses, Soy Sauce, and Chili Powder. Add some fresh Vegetables and perhaps a Rice Dish or Potato Dish and you are set to go! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

LIME PORK TENDERLOIN
Ingredients

4 large cloves garlic, minced
3 Tbsp. fresh lime juice
2 Tbsp. extra virgin olive oil, divided
1 tsp. unsulphured blackstrap molasses
1 tsp. low-sodium soy sauce
1/2 tsp. chili powder, or to taste
Salt and freshly ground pepper, to taste
1-1/2 lb. pork tenderloin
1 small red apple, optional for garnish

Directions

1 – Preheat oven to 375 degrees.
In large mixing bowl combine garlic, lime juice, 1 tablespoon oil, molasses, soy sauce, chili powder, salt and pepper. Place tenderloin in bowl, turning to completely coat with marinade.
2 – Heat large ovenproof pan or cast iron skillet over high heat. Add remaining oil. When oil is hot, use tongs to place meat in skillet, being careful to avoid splatter. Turn tenderloin every 2-3 minutes for even searing to seal in juices.
3 – Remove pan from burner. Pour remaining marinade over meat and brush to coat well. Add 3 tablespoons water to bottom of skillet, not on tenderloin.
4 – Place pan in oven. Cook approximately 30 minutes or until a meat thermometer inserted into center reads 145 degrees. Remove skillet from oven and allow tenderloin to rest for 5 minutes before slicing.
5 – For garnish, if using, cut apple in thin slices.
6 – Cut tenderloin diagonally in 1/4-1/2 inch slices. Arrange slices on plate, garnish with apple slices, and drizzle with remaining juice from pan.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 185
Fat: 8 grams
Saturated Fat: 2 grams
Sodium: 90 milligrams
Protein: 24 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/lime-pork-tenderloin

Mini Mexican Turkey Bacon Burgers

May 25, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another delicious and healthy Jennie – O Turkey Burger for you – Mini Mexican Turkey Bacon Burgers. This one uses JENNIE-O® Lean Ground Turkey. To make the Burger Patties you’ll combine the Turkey, Salsa, Chili Powder and Cumin. Also is included are the recipes for; GUACAMOLE VERDE, GREEN CHILE MAYO, and TORTILLA CHIPS. Let the Fiesta Begin! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Mini Mexican Turkey Bacon Burgers
This mini turkey burger recipe is a major explosion of Mexican flavors, with fresh guacamole, green chili mayo and homemade chipotle lime tortilla chips. Enjoy all that flavor at under 500 calories per serving.

INGREDIENTS
2 (16-ounce) packages JENNIE-O® Lean Ground Turkey
4 tablespoons LA VICTORIA® SUPREMA® Salsa
1 ½ teaspoons chili powder
1 teaspoon ground cumin
GUACAMOLE VERDE
1 ripe avocado, diced
2 tablespoons LA VICTORIA® Green Taco Sauce
salt and freshly ground pepper, if desired
GREEN CHILE MAYO
1 cup mayonnaise
1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
juice of ½ lime
salt and freshly ground pepper, if desired
TORTILLA CHIPS
vegetable oil, if desired
4 LA VICTORIA™ Tortillas
juice of 1 lime
2 teaspoons chipotle chili powder
salt, if desired
8 slices jalapeño Jack or Monterey Jack cheese, halved
16 mini slider buns
8 leaves red leaf lettuce
1 large fresh tomato, cut into 16 slices
8 strips JENNIE-O® Turkey Bacon, cooked according to package

DIRECTIONS
1) – In large mixing bowl, combine turkey, salsa, chili powder and cumin. Mix lightly, being careful not to pack the meat or over work burgers. Form 16 burgers (2.5 ounces each approximately ½” x 3″) and set aside.
2) – To make Guacamole Verde, in small mixing bowl, combine avocado and green taco sauce and blend to combine. Season with salt and pepper, if desired. Refrigerate until ready to use.
3) – To make Green Chile Mayo, in food processor, combine mayonnaise, green chiles, lime juice and salt and pepper, if desired. Blend to combine.
4) – To make Chipotle Lime Tortilla Chips, heat oven to 350°F. or heat vegetable oil in large skillet or fryer. Cut each tortilla into 12 wedges. In mixing bowl, combine tortilla wedges, lime juice, chipotle chili powder and salt, if desired; toss to combine. Arrange tortilla wedges on silicone mat or parchment paper-lined baking sheet. Bake 10 minutes or until golden and crisp. Turn once during baking. Or, fry plain tortilla wedges in hot vegetable oil until golden; drain on paper towels. While still hot, sprinkle chips with chipotle chili powder and salt, if desired and squeeze lime juice over chips.
5) – Heat gas grill to medium-high heat. Cook burgers covered 6 minutes. Turn burgers and cook 6 minutes longer covered and until center measures 165°F as measured by a meat thermometer. Always cook to well-done. Place half slice of cheese on each burger. While cheese is melting, grill buns until toasted.
6) – To assemble burgers, spread green chile mayo on buns, top with lettuce, burger, tomato, bacon, Guacamole Verde and bun top. Serve with chips and salsa, for dipping.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 19g
Carbohydrates 22g
Fiber 3g
Sugars 3g
Fat 16g
Cholesterol 60mg
Sodium 390mg
Saturated Fat 5g
https://www.jennieo.com/recipes/743-mini-mexican-turkey-bacon-burgers

Bean and Turkey Quesadillas

October 20, 2017 at 5:25 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I have a bonus Jennie – O Recipe to pass along today, 2 recipes are better than one! The recipe is for Bean and Turkey Quesadillas. These are made with using JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast. You’ll also be using Refried Beans, Chili Powder, Tomatoes, Scallions, Cheese, and Salsa all wrapped in a Flour Tortilla. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Bean and Turkey Quesadillas
A quick, delicious Mexican favorite that’s a big hit with the kids. Made with refried beans, a sprinkle of chili powder and JENNIE-O® Oven Roasted Turkey Breast straight from the deli counter. Muy Bueno!

INGREDIENTS

2 tablespoons vegetable oil
4 flour tortillas
1 cup refried beans
1 teaspoon chili powder
¾ pound JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast, from the service deli
1 large tomato, chopped
4 scallions, sliced
½ cup shredded Cheddar cheese
salsa and sour cream, if desired

DIRECTIONS

1) Heat griddle or skillet to 375°F. Lightly brush vegetable oil on 1 side of each tortilla. Turn 2 tortillas over, oil side down, and evenly divide half of the refried beans and chili powder. Place 1 tortilla with beans, oil side down on hot griddle and top with turkey, tomato, scallions and cheese.
2) Place second single tortilla, oil side up, onto turkey mixture. Cook until bottom is lightly browned; turn quesadilla over. Cook second side until quesadilla is browned and turkey mixture is thoroughly heated.
3) Repeat with remaining 2 tortillas and ingredients. Cut each quesadilla into fourths and serve with salsa and sour cream, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 350
Protein 26 g
Carbohydrates 26 g
Fiber4g
Sugars 2
Fat 16 g
Cholesterol45mg
Sodium 960 mg
Saturated Fat 5 g

https://www.jennieo.com/recipes/47-bean-and-turkey-quesadillas

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