FRESHER, LIGHTER TURKEY CHILAQUILES

2 (8-inch low-carb)

whole-wheat tortillas 1 teaspoon olive oil

1/4 cup diced white onion 1 small jalapeno, diced, seeds removed (optional)

2 teaspoons minced garlic 1/2 teaspoon ground

cumin

1/2 pound ground white

meat turkey

2 cups fresh pico de gallo 2 (14.5-ounce) cans no-salt-added diced tomatoes

2 ounces queso fresco,

crumbled

1 tablespoon fresh

cilantro, chopped 1 tablespoon fresh lime

juice (optional)

Preheat the oven to 400 degrees. Cut each tortilla into 16 strips. Spray a baking pan lightly with

nonstick cooking spray. Arrange the tortilla strips in a single layer.

Bake the strips 4 minutes per side, until toasted. Set aside.

Heat the olive oil in a large skillet over mediumhigh heat. Saute the onion and jalapeno (if using) until soft, about 5 minutes. Add the garlic and cumin. Stir and cook 1 minute longer. Add the ground turkey and cook 6 to 7 minutes until no longer pink. Stir in the tortilla strips, pico de gallo, and diced tomatoes with their juices. Cover the skillet and reduce the heat to medium. Cook an additional 5 minutes until heated through. Serve hot, garnished with a sprinkle of queso fresco, fresh cilantro, and optional lime juice. Serves 4.

CONTRIBUTED BY KELLIE HYNES This dish has 219 calories per serving.