Mexican-Inspired Turkey Quesadillas
with Tomato-Sweet Bell Pepper Salsa- Sulphites
- Wheat
- Milk
- Soy
- Oats
- Rye
- Sesame
- Triticale
- Milk
- May contain traces of allergens
- Peanuts
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Crustaceans
- Fish
- Egg
Dunk these cheesy quesadilla wedges with ground turkey into bright salsa or zesty lemon crema — or both! This meal is great to grab and go, any night of the week.
Ingredients
250 g
Ground Turkey
1 unit
Sweet Bell Pepper
2 unit
Tomato
1 unit
Lemon
6 unit
Flour Tortillas
(Contains: Soy, Oats, Rye, Sesame, Triticale, Milk, May contain traces of allergens, Sulphites, Wheat)
2 tbsp
Mexican Seasoning
(Contains: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, May contain traces of allergens)
1 unit
Yellow Onion
1 cup
Monterey Jack Cheese, shredded
(Contains: Milk)
1 unit
Sour Cream
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(Contains: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg, May contain traces of allergens)
1 unit
Garlic, cloves
7 g
Cilantro
Not included in your delivery
0.13 tsp
Salt*
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
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 lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Add tomatoes, lemon juice, half the peppers, half the cilantro, 1 tbsp (2 tbsp) onions, ½ tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
- Add sour cream, lemon zest and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Break up turkey into smaller pieces.
- Add remaining onions and remaining peppers. Cook, stirring occasionally, until no pink remains in turkey, 4-5 min.**
- Carefully drain and discard excess fat.
- Add tomato sauce base, garlic, Mexican Seasoning and 2 tbsp (4 tbsp) water.
- Cook, stirring often, until turkey and veggies are coated, 1-2 min.
- Remove the pan from heat, then transfer turkey 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 turkey 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 the pan is 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 lemon crema alongside.
- Sprinkle with remaining cilantro.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the pork.
