Fody's Turkey & Black Bean Low FODMAP Quesadillas

Fody's Turkey & Black Bean Low FODMAP Quesadillas Ingredients

Salsa:

• 1 cup (240 g) Fody Salsa, Mild or Medium

• 1 medium tomato, cored and diced

• ¼ cup (16 g) chopped scallion greens

• 1 to 2 teaspoons lime juice

Quesadilla:

• 1 tablespoon Fody Garlic-Infused Olive Oil

• 1-pound (455 g) ground turkey

• ½ cup (104 g) rinsed and drained canned black beans

• ¼ cup (60 ml) Fody Taco Sauce

• 4, low FODMAP brown rice flour tortillas (about 9-inches/23 cm across)

• 6-ounces (170 g) shredded Monterey Jack cheese

• Lactose-free sour cream

Directions for Low FODMAP Quesadillas

• Make the Salsa: Stir the Fody Salsa, chopped tomato, and scallions together in a small bowl. Add the smaller amount of lime juice, taste and add more, if desired; set aside.

• Make the Quesadillas: Position the rack about 4 inches (10 cm) below the broiler. Preheat broiler to high. Line a baking sheet pan with aluminum foil; set aside.

• Heat a large skillet over medium heat. Add oil and heat till shimmering, then add turkey and sauté until the turkey is about halfway cooked through. Add the beans and Fody Taco Sauce and keep sautéing until the turkey is cooked all the way through.

• Place two tortillas on the prepared pan, spaced apart, dividing the turkey/bean mixture between the two tortillas. Scatter about one-third of the cheese equally over both open-faced quesadillas. Gently press remaining tortillas on top of each one. Sprinkle the remaining cheese over each quesadilla, equally divided.

• Broil until cheese is melted and bubbly, about 2 to 3 minutes. Cut the quesadillas into wedges and serve with the salsa and dollops of lactose-free sour cream.