Mexican Turkey Quesadillas

Mexican Turkey Quesadillas
Mexican Turkey Quesadillas
Serves 2
My kids absolutely wolfed these quesadillas down, and they really enjoyed helping to make them too. Turkey is much lower in saturated fat than beef, and you can literally chuck anything in from aubergine, butternut squash, carrots, peas or even chickpeas, whatever you've got lying around. The only slightly tricky bit is flipping the quesadilla over in the pan, younger children might need a bit of help with this. Otherwise it's one of the most straightforward  recipes around, and if you double up the filling you can serve it with pasta the following evening.
For the filling
  1. 1 tablespoon of olive oil
  2. 1 small red onion ((finely chopped))
  3. 1 clove garlic (finely chopped)
  4. 200g minced turkey breast
  5. 2 tablespoons tinned sweetcorn (drained)
  6. 1/2 red pepper (diced)
  7. 3-4 mushrooms (diced)
  8. 1 tin of chopped tomatoes
  9. 1 teaspoon each of ground cumin, ground coriander, paprika & mild chilli powder
  10. 1/2 tsp brown sugar
  11. 4 small, wholemeal tortillas
  12. Grated cheddar
  1. Heat the olive oil in a medium saucepan and gently fry the red onion and garlic on a low heat until softened
  2. Add the turkey and break it into small chunks with a wooden spoon, then continue to cook for a few minutes until it's all turned white
  3. Add the rest of the filling ingredients with a little salt and pepper and leave to simmer on a very low heat with a lid on for 20 minutes (stirring every now and then)
  4. Heat a frying pan on a medium heat then lay one of the tortillas in the pan
  5. Sprinkle a generous layer of cheddar cheese on the tortilla, then spoon half of the filling and spread almost to the edges
  6. Lay the other tortilla on top and fry for 3-4 minutes
  7. Carefully flip the quesadilla over and fry for another few minutes
  8. Transfer to a plate and repeat for the process for the second quesadilla
  9. Chop the quesadillas into quarters and serve
Cook It With Kids

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