Spicy White Chili

2 cups chopped onions
4 cloves garlic, minced
2 Tbsp Olive oil
1 4.5 oz can diced green chilies
3 tsp chili powder
1 tsp dried oregano, crushed
½ tsp cayenne pepper
3 15-oz cans white kidney beans, rinsed & drained
2 14.5 oz cans reduced sodium chicken broth
5 cups cooked turkey
4 oz Pepper Jack Cheese, shredded

In Dutch Oven cook onions and garlic in hot oil over medium high heat for 5 to 10 minutes, stirring often, until tender. Stir in chilies, chili powder, oregano, and cayenne pepper; cook 1 minute. Mash 1 can of beans; add all beans and broth to Dutch oven. Bring to simmering. Cook, covered 10 minutes.

Stir in turkey; cook about 10 minutes, until heated through. Stir in cheese until melted.

Makes 8 to 10 servings.

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Turkey and Balsamic Onion Quesadillas

1 small red onion, thinly sliced
1/4 cup balsamic vinegar
4 (10 inch) whole wheat tortillas
1 cup shredded sharp Cheddar cheese
8 slices deli turkey, preferably smoked

1. Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.

2. Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.

Yield: 4 servings

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