Turkey Quesadillas

1 pound lean ground turkey
1 cup chopped red onion
1 to 2 garlic cloves, minced
2 cups julienned zucchini
1 cup salsa
1 cup frozen corn
1 cup julienned sweet red pepper
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 flour tortillas (8 inches)
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

In a nonstick skillet, cook turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings.

For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese.

Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges. Makes 4 quesadillas (8 wedges each).