These ground turkey quesadillas are deliciously cheesy and comforting. They can be served for lunch or dinner any day of the week with your favorite toppings.
Heat the oil in a pan or skillet over medium-high heat.
Add turkey and season with salt and pepper.
Cook the meat breaking it with the back of a spoon for 7-8 minutes or until cooked through.
Add bell pepper and sauté for 3 minutes or until slightly soft.
Mix in onions and cook until softened (about 3 minutes).
Add tomatoes garlic, cumin, paprika, and 1 cup of water.
Mix well and cook for 10 minutes stirring from time to time.
The vegetables should be nicely cooked and the mixture should have a bit of sauce at the end.
Adjust seasonings to taste and keep aside.
Make quesadillas:
Heat a cast iron skillet, pan, or comal over medium heat and grease it with butter.
Place a tortilla flat on the pan and add some cheese in one side.
Spoon some turkey mixture and carefully fold the tortilla into a half-moon.
Cook for 1 minute on one side, then flip the quesadilla and cook for an extra minute or until nicely crispy.
Transfer cooked quesadilla to a cutting board but don’t cover.
Repeat the steps to make all quesadillas.
Cut quesadillas in half and serve.
Notes
I suggest you use lean ground turkey for this recipe. Or, if you choose a different source of protein it should also be lean. Just good to keep our saturated fat intake low.
To spice things up add some chipotle peppers in adobo sauce to the turkey mixture. A pinch of chili powder or 1-2 chopped jalapeño peppers works too.
If you are in a pinch and haven’t had time to pick up fresh vegetables you can also pour in a cup of jarred salsa.
You can also mix in a cup of cooked black beans, for extra protein.