Turkey-Corn Quesadillas

So far in 2010, we have eaten our fair share of soup and then some. This is due to several reasons—it's easy, makes a lot (translation: meals in the freezer), and is the ultimate one-dish comfort food. Tonight I pulled some Black Bean Soup out of the freezer and served it with these quesadillas—a satisfying meal. Quesadillas are super-easy and versatile. I bake them in the oven to crisp the tortillas and melt the cheese; this saves the mess that comes when I try to flip them in the skillet! The ground turkey keeps this meal figure-friendly (9 points for a whole quesadilla—Andy and I only ate half. I topped mine with sliced avocados. Enjoy!

Turkey-Corn Quesadillas
1/2 onion, chopped
1 tsp. olive oil
1 garlic clove, minced
1/2 lb. ground turkey
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
6 oz. frozen corn kernels
1/2 can tomatoes and green chiles
8 flour tortillas
1 cup shredded Mexican cheese blend
Vegetable cooking spray

1. Sauté onion in hot oil in large skillet until onion begins to soften. Add in garlic and ground turkey, and cook, stirring often, until turkey cooks and crumbles. Stir in chili powder and next 5 ingredients. Cook mixture until liquid is mostly absorbed.
2. Place 4 tortillas on baking sheets. Top with 1/8 cup cheese, a fourth of the turkey mixture, another 1/8 cup cheese, and another tortilla. Spray tortillas with cooking spray.
3. Bake at 400° for 10 minutes or until cheese melts and tortillas are brown around the edges. Cut into quarters.