Watch quesadillas closely while cooking to prevent burning, and use hot sauce sparingly if sensitive to heat. Ensure ground turkey is fully cooked (165°F internal temperature).
Ingredients
1 wholeScallion
1 wholeGreen Bell Pepper
2 ozMonterey Jack Cheese
1 ozSharp Cheddar Cheese
2 ozSour Cream
1 tbspHot Sauce
10 ozGround Turkey
1 ozTomato Paste
1 tbspFajita Spice Blend
1 wholeChicken Stock Concentrate
2 wholeFlour Tortillas
0 Cooking Oil
0 Salt
0 Pepper
0.125 cupWater
Tools
sauté pan
mixing bowl
measuring spoons
thermometer
cutting board
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Green Chef
Southwest Turkey & Pepper Quesadillas
Sharp cheddar, Monterey Jack, scallion crema
⏱️ 25 min🍽️ 2 servings
Cooking Tips
Watch quesadillas closely while cooking to prevent burning, and use hot sauce sparingly if sensitive to heat. Ensure ground turkey is fully cooked (165°F internal temperature).
Trim and thinly slice scallion, separating whites from greens. Medium dice 1 whole green bell pepper (or the quantity received) into pieces about ½ inch each.
2
Shred and Mix Cheeses
Place 2 oz Monterey Jack cheese and 2 oz sharp cheddar cheese (or 4 oz each for 4 servings) in a medium bowl. Stir to combine for the cheese blend.
3
Make Scallion Crema
In a small bowl, combine 2 oz (or 4 oz) sour cream, sliced scallion greens, and 1 unit (or 2) hot sauce if desired. Stir and season with salt and pepper to taste.
4
Gather Filling Components
Have ready the following: 10 oz (or 20 oz) ground turkey, 1 unit (or 2) tomato paste, 1 tbsp (or 2 tbsp) fajita spice blend, 1 unit (or 2) chicken stock concentrate, and 2 tbsp (or 4 tbsp) water.
5
Prepare Tortillas
Lay out 2 (or 4) flour tortillas on a clean work surface so they're ready to fill and fold when needed.
Cooking Steps
1
Prep Vegetables
Trim and thinly slice scallion, separating whites from greens. Medium dice green bell pepper into pieces, about ½ inch each.
2
Make Cheese Blend & Crema
Place Monterey Jack cheese and sharp cheddar cheese in a medium bowl. Stir to combine. In a small bowl, place sour cream, scallion greens, and hot sauce. Stir to combine and season with salt and pepper to taste.
3
Cook Peppers and Scallion Whites
Heat 1 teaspoon cooking oil in a large sauté pan over medium heat. Add bell pepper to hot pan. Cook for 3-4 minutes, or until slightly tender, stirring occasionally. Add scallion whites and cook 1-2 minutes, or until lightly browned. Season with ¼ teaspoon salt and a pinch of pepper.
4
Finish Filling
Add ground turkey to the pan with the bell pepper. Season with ¼ teaspoon salt and a pinch of pepper. Cook 4-5 minutes, or until fully cooked, breaking up the turkey into pieces. Add tomato paste, about half the fajita spice blend (all for 4 servings), chicken stock concentrate, and about 2 tablespoons water (4 tablespoons for 4 servings). Simmer for 2-3 minutes, or until sauce has thickened slightly, stirring occasionally.
5
Assemble Quesadillas
Place flour tortillas on a clean work surface. Evenly sprinkle one half of each tortilla with half of the cheese blend. Top with the turkey and veggie filling. Sprinkle with remaining cheese blend. Fold tortillas in half to create quesadillas.
6
Cook Quesadillas
Heat 1 teaspoon cooking oil in a second large sauté pan over medium heat. Add quesadillas. Cook 3-5 minutes on each side, or until cheese melts and tortillas are evenly browned. Transfer quesadillas to a cutting board.
7
Plate Your Dish
Cut quesadillas into three wedges each. Divide Southwest turkey and pepper quesadillas between plates. Drizzle scallion crema over top. Enjoy!