'Chopped Cheese' Turkey Quesadillas
with Potato Wedges and Honey-Garlic Dijonnaise- Sulphites
- Wheat
- Milk
- Egg
- Mustard
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Mustard
- Sesame
- Sulphites
- Wheat
- Tree nuts
- Peanuts
- Egg
Tonight's dinner is a fun and flavourful twist on a classic Harlem bodega sandwich known as a 'chopped cheese.' Savoury ground turkey is topped with sharp cheddar and juicy tomatoes before getting tucked into a tortilla shell. It's served with potato wedges and honey-garlic Dijonnaise sauce. Ingredients: Russet potato • Ground turkey • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Garlic.
Ingredients
250 g
Ground Turkey
6 unit(s)
Flour Tortillas
(Contains: Milk, Soy, May contain traces of allergens, Sulphites, Wheat)
2 unit(s)
Russet Potato
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Tomato
2 unit(s)
Garlic, cloves
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
7 g
Applewood Smoke Spice
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
1 unit(s)
Honey
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil.
- Season with half the Applewood Smoke Spice, salt and pepper. Toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- Cut tomato into 1/4-inch pieces.
- To a small bowl, add mayo, whole grain mustard, honey and half the garlic. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high (use high heat for 4 servings).
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add broth concentrate, remaining Applewood Smoke Spice, remaining garlic and 1 tbsp (2 tbsp) water.
- Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
- Transfer to a medium bowl. Carefully wipe the pan clean.
- To the meat mixture, add tomatoes, then stir to combine.
- Arrange tortillas on a clean surface.
- Spread 1 tsp Dijonnaise sauce over one side of each tortilla. Spread meat mixture evenly over sauce.
- Sprinkle cheese over top of meat mixture.
- Fold tortillas in half to enclose filling.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 3 quesadillas to the dry pan. Cook for 1-2 min per side, until golden. Transfer to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Divide quesadillas and potato wedges between plates.
- Serve with any remaining Dijonnaise sauce for dipping.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
