Fiesta Turkey Soup with Green Chili Biscuits



1 medium onion, diced
1 tsp. vegetable oil
1 garlic clove, minced
3 cups chopped cooked turkey or chicken
1 (15-oz.) can chili beans
3 1/2 cups chicken or turkey broth
1 (11-oz.) can whole kernel corn with red and green peppers, drained
1 (10-oz.) can diced tomatoes and green chiles
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. pepper
Toppings: sour cream, shredded Mexican four-cheese blend



Sauté onion in hot oil in a large Dutch oven over medium heat for 7 minutes or until tender. Add garlic, and sauté 1 minute.



Stir in turkey and other ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes.



Serve with desired toppings and Green Chile Biscuits. Makes 8 servings.



Green Chile Biscuits



2 cups all-purpose baking mix
1 cup (4 oz.) shredded Mexican four-cheese blend
1 (4.5-ounce) can chopped green chiles, drained
2/3 cup milk



Stir together baking mix and remaining ingredients until soft dough forms. Turn dough onto a lightly floured surface; knead 3 or 4 times.



Pat or roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on an ungreased baking sheet.



Bake at 450 10 to 12 minutes or until biscuits are golden brown. Makes 1 dozen.



Mashed Potato Quesadilla



2 cups mashed potatoes
6 slices cooked bacon, crumbled
1/4 cup sliced green onions
8 flour tortillas
2 cups shredded Cheddar cheese
2 Tbsp. softened butter
1 cup salsa
1/4 cup sour cream



Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges.



Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.



Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream. Makes 4 servings.