with Pico de Gallo and Lime Crema
These mini quesadillas are baked in the oven for convenience but also for the crunchy cheese that melts all over the baking sheet! Dunk it in some lime crema topped with pico for a freshness in each bite!
Allergens
Utensils
Tags
Ground Turkey
250 g
Mexican Seasoning
1 tbsp
Corn Kernels
113 g
Mozzarella Cheese, shredded
0.75 cup
Green Onion
1 unit(s)
Flour Tortillas
6 unit(s)
Lime
1 unit(s)
Sour Cream
1 unit(s)
Tomato
1 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.063 tsp
Oil
2 tbsp
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, thinly slice green onion keeping white and green parts separate.
- When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add corn and green onion whites. Sprinkle Mexican Seasoning over pan, then season with salt and pepper. Cook, stirring often, until fragrant, 1 min.
- While turkey cooks, brush 1 tbsp (2 tbsp) oil over one side of tortillas.
- Arrange tortillas, oiled-side down, on a parchment-lined baking sheet. (NOTE: For 4 ppl, divide tortillas between 2 parchment-lined baking sheets.)
- Sprinkle half the cheese evenly over one side of each tortilla.
- Top cheese with turkey filling.
- Sprinkle remaining cheese over filling.
- Fold tortillas in half, gently pressing down, to enclose filling.
- Bake quesadillas in the bottom of the oven, flipping halfway through, until cheese melts and quesadillas are golden, 2-3 min per side. (NOTE: For 4 ppl, bake in the bottom and middle of the oven, rotating sheets after flipping.)
- Meanwhile, cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 ppl).
- Add tomatoes, 1 tsp (2 tsp) lime juice and remaining green onions to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Add sour cream, lime zest, 1/2 tsp (1 tsp) lime juice and 1/2 tbsp (1 tbsp) water to another small bowl. Season with salt, pepper and a pinch of sugar, to taste, then stir to combine.
- Divide quesadillas between plates.
- Spoon pico de gallo over quesadillas. Drizzle lime crema over top.
810
kcal
Calories
40
g
Fat
13
g
Saturated Fat
69
g
Carbohydrate
13
g
Sugar
5
g
Dietary Fiber
46
g
Protein
150
mg
Cholesterol
1380
mg
Sodium
1
g
Trans Fat
1100
mg
Potassium
600
mg
Calcium
5.5
mg
Iron
with Pico de Gallo and Lime Crema
with Pico de Gallo and Lime Crema
