- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 medium onion(s), chopped
- 3 cup tomato(es), chopped
- 4 oz canned jalapeno peppers, drained and chopped
- 3 Tbsp all-purpose flour
- 10 Tbsp low-fat shredded cheddar cheese
- 1 sprays cooking spray
- 3/4 pound uncooked ground turkey breast
- 1 cup 1% low-fat milk
- 2 medium whole wheat tortilla(s)
Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil, reduce heat to medium and simmer until thickened, about 2 minutes.
Remove skillet from heat; stir in turkey mixture, jalapeños and cumin.
Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/2 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 5 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 5 tablespoons of cheese on top.
Cover pie plate with aluminum foil and cook until cheese melts, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.
4 WW Points per Serving