By Judy Dodd, corporate nutritionist for Giant Eagle

Yield: 4 servings

Ingredients:

1/4 to 1/2 green bell pepper, chopped
1 small roma tomato, chopped
1/2 small onion, chopped
1/2 (4 1/2-ounce) can chopped green chilies, drained (optional)
1 cup Mexican Blend or Cheddar cheese, shredded
1 to 1 1/2 cups cooked turkey, chopped or slivered
8 (6-inch) flour tortillas
Vegetable oil cooking spray or oil
Salsa

Directions:

1. Combine peppers, tomatoes, onions, and chilies. Mix well.
2. Spoon 1/3 cup of filling and 1/3 cup cheese on each of 4 tortillas. Top with another tortilla. Fold each to cover filling.
3. Spray nonstick skillet with vegetable oil spray. Grill quesadillas, 1 to 2 minutes on each side, or until cheese is melted and tortilla is crispy.
4. Cut into wedges, and serve with salsa. Note: These can also be made using a single tortilla, filled and folded in half.

Market District from Giant Eagle, South Hills Village, 7000 Oxford Drive, Bethel Park. 412.831.1480. 5550 Centre Ave., Shadyside. 412.681.1500. marketdistrict.com.