Mexican Turkey Quesadillas
with Tomato-Pepper Salsa
Dunk these easy, cheesy quesadilla wedges into bright salsa, zesty lime crema -- or both! This meal is great to grab and go, any night of the week.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Tomato
1 unit(s)
Lime
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
16 g
Mexican Seasoning
(May contain traces of: Milk, Soy, Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites)
1 unit(s)
Yellow Onion
1 cup
Monterey Jack Cheese, shredded
(Contains: Milk)
1 unit(s)
Sour Cream
2 tbsp
Tomato Sauce Base
(May contain traces of: Milk, Soy, Sesame, Tree nuts, Wheat, Mustard, Sulphites, Fish, Egg, Crustaceans, Gluten)
1 unit(s)
Garlic, cloves
7 g
Cilantro
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Add tomatoes, lime juice, half the peppers, half the cilantro, 1 tbsp onions, ½ tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.
- Add sour cream, lime zest and 1/2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Break up pork into smaller pieces. Add remaining onions and remaining peppers. Cook, stirring occasionally, until no pink remains in pork, 4-5 min.**
- Carefully drain and discard excess fat.
- Add tomato sauce base, garlic, Mexican Seasoning and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until pork and veggies are coated, 1-2 min.
- Remove the pan from heat, then transfer pork mixture to a large bowl.
- Add cheese. Season with salt and pepper, then stir to combine.
- Carefully wipe the pan clean.
- Arrange tortillas on a clean surface.
- Spread pork filling evenly over one side of each tortilla. 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 until golden-brown, 1-2 min per side. Transfer quesadillas to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Cut quesadillas into wedges.
- Divide quesadillas between plates.
- Serve tomato-sweet bell pepper salsa and lime crema alongside.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if desired.
