Mexican-Spiced 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
1 pièce(s)
Poivron
2 pièce(s)
Tomate
1 pièce(s)
Lime
6 pièce(s)
Tortillas de farine
(Contient Sulfites, Blé Peut contenir Soya, Avoine, Seigle, Sésame, Triticale, Lait)
2 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
1 pièce(s)
Oignon jaune
1 tasse(s)
Monterey Jack, râpé
(Contient Lait)
1 pièce(s)
Crème sure
2 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
1 pièce(s)
Gousses d'ail
7 g
Coriandre
Pas inclus dans votre livraison
½ cc
Sucre*
0.13 cc
Poivre*
1.5 cs
Huile*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- 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.