Turkey Quesadillas

How to make Turkey Quesadillas

Prep Time: 15 minutes        |        Cook Time: 10 minutes        |        Serves: 2 - 4

Ingredients

For pico de gallo salsa

• 1 fresh tomato, diced
• 1 jalapeño, finely diced
• ½ bunch coriander, chopped
• ½ small red onion, finely diced
• 1 lime
• Salt and pepper

For quesadillas

• 2 tbsp Pure Valley Butter or flavour neutral oil
• 4 Bakers Life Large White Wraps
• 2 cups Westacre Dairy Shredded Mexican Blend Cheese or Pizza Cheese
• 1 cup cooked turkey, shredded
• ½ tsp Stonemill chilli powder
• 1 tsp Stonemill garlic powder
• 1 tsp Stonemill onion powder
• 1 tsp Stonemill dried oregano
• 1 tsp Stonemill sweet paprika
• ½ tsp Stonemill cumin powder
• 1 red capsicum, diced

To serve

• El Tora Salsa Dip (Medium or Mild)

Method

Pico de gallo:

1. In a small bowl, combine the tomato, jalapeño, coriander, red onion and lime juice. Season with a pinch of salt and pepper.

Quesadillas:

1. Heat a dry skillet or frying pan over medium heat.
2. Add ½ tbsp of butter to the pan. When the butter is melted, lay one piece of wrap flat in the pan.
3. Sprinkle ½ cup of shredded cheese, ½ cup of shredded turkey and ¼ of the diced capsicum over the tortilla.
4. When the cheese is slightly melted, fold the wrap in half and press down gently with a spatula.
5. The quesadilla is ready when it is golden brown, and the cheese is melted and gooey.
6. Repeat with the remaining wraps and ingredients.

To serve: Slice the quesadillas into wedges and serve hot with the fresh salsa and El Tora Salsa Dip.