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Peppered Turkey-Corn Quesadillas With Tomato Salsa

Give your taste buds a little kick. Topped with a dollop of zesty, homemade tomato salsa and stuffed with protein-rich canned turkey, Monterey Jack cheese and canned corn, this Mexican-style, toasted cheese sandwich is a scrumptious handheld meal.

Recipe by Canned Food Alliance
latin, mexican, dinner, nut free, snacks, cinco de mayo, labor day, thanksgiving leftovers


  • 1 can (10 ounces) turkey or white meat chicken in water, drained
  • 1 can (8 3/4 ounces) corn, drained
  • 1/2 teaspoon chili powder
  • 4 (6-inch) flour tortillas
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese Vegetable oil cooking spray
  • 1 cup canned, diced, no-salt-added tomatoes, drained
  • 1 jalapeño pepper, diced
  • 1/4 cup chopped fresh cilantro
  • 1 green onion, chopped
  • 1 tablespoon fresh lime juice


  1. Heat oven to 375°F.
  2. In a medium bowl combine turkey, corn and chili powder.
  3. Layer half of each tortilla with turkey mixture, then with cheese.
  4. Fold other half of each tortilla over top to cover filling.
  5. Spray both sides of folded tortilla with vegetable oil spray.
  6. Place on ungreased baking sheets.
  7. Bake for 15 to 20 minutes, or until cheese is melted and tortillas are crisp and slightly browned.
  8. In a medium bowl mix tomatoes, jalapeño pepper, cilantro, green onion and lime juice.
  9. Set aside.
  10. To serve, cut each quesadilla in thirds.
  11. Serve tomato mixture (salsa) with quesadillas.