Southwest Turkey Quesadilla
Makes: 1 Quesadilla
Ingredients:
- 2 Large Mission Flour Tortillas (or your favorite tortillas).
- 1 1⁄2 Cups pre-cooked Sahlen’s® Pulled Turkey Breast.
- 1 Cup shredded cheese (cheddar, monterey jack, or a mexican blend).
- ¼ Cup black beans (drained and rinsed).
- ¼ Cup corn kernels (fresh, frozen, or canned).
- ¼ Cup diced bell peppers.
- 1 Tbsp diced jalapeños (optional, for extra spice).
- 1 Tsp chili powder.
- 1 Tsp cumin.
- 1 Tbsp olive oil (for cooking).
- Salsa, sour cream, or guacamole (for serving).
- Prepare the filling: In a bowl, combine Sahlen’s® Pulled Turkey Breast, black beans, corn, diced bell peppers, chili powder, and cumin. Toss everything together until well mixed.
- Assemble the quesadilla:
– Lay one Mission Flour Tortilla flat on a clean surface.
– Sprinkle half of the shredded cheese evenly over the tortilla.
– Spread the turkey mixture over the cheese.
– Add diced jalapeños (if using) and sprinkle the remaining cheese on top.
– Place the second tortilla on top, pressing down lightly. - Cook the quesadilla:
– Heat 1 tbsp of olive oil in a large skillet over medium heat.
– Place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese is melted.
– Use a spatula to carefully flip the quesadilla halfway through cooking. - Slice and serve:
– Remove the quesadilla from the skillet and let it rest for a minute before slicing it into wedges.
– Serve with salsa, sour cream, or guacamole on the side.
– Remove the quesadilla from the skillet and let it rest for a minute before slicing it into wedges.
