Our Plans
Mexican-Inspired Turkey and Veggie Tortilla Stack
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican-Inspired Turkey and Veggie Tortilla Stack

Mexican-Inspired Turkey and Veggie Tortilla Stack

with Fresh Salsa and Lime Crema

What's better than a quesadilla? A whole stack of quesadillas sliced into cheesy wedges of deliciousness! We snuck some extra veggies into the Meixcan-spiced turkey.

Tags:
Family Friendly
Quick
Allergens:
Milk
Gluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

170 g

Carrot

160 g

Sweet Bell Pepper

1 tbsp

Mexican Seasoning

6 tbsp

Sour Cream

(Contains Milk)

80 g

Tomato

6 unit

Flour Tortillas

(Contains Gluten)

1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit

Lime

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories890 kcal
Fat49 g
Saturated Fat22 g
Carbohydrate66 g
Sugar14 g
Dietary Fiber7 g
Protein50 g
Cholesterol170 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Box Grater
Peeler
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Measuring Cups
Medium Bowl
Small Bowl
Serrated Knife

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then coarsely grate carrot using a box grater. Cut tomato into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Cook turkey mixture
2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Break up turkey into smaller pieces. Add peppers and carrots. Cook, stirring occasionally, until veggies are tender and no pink remains in turkey, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Remove the pan from heat, then stir in half the cheese. Season with salt and pepper

Assemble tortilla stack
3

Place one tortilla on a parchment-lined baking sheet. Top with 1/3 cup turkey mixture, then spread in an even layer. Top with another tortilla and repeat until all the turkey mixture is used up, finishing with a tortilla on top. (NOTE: For 4 ppl, assemble 2 stacks.) Sprinkle remaining cheese over top. Bake in the middle of the oven until cheese melts and tortillas are heated through, 5-7 min.

Make salsa
4

While tortilla stack bakes, add tomatoes, half the lime juice, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Make lime crema
5

Add sour cream, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve
6

Using a serrated knife, cut tortilla stack into wedges (like a cake). Divide wedges between plates and top with lime crema and salsa. Squeeze over a lime wedge, if desired.

Meal right image

Explore Similar Recipes

Meal left image