Protein Swap | Quick Baked Cheesy Turkey Quesadillas
with Salsa Verde Cream
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
How do you make quesadillas even tastier? You bake them in the oven, until the cheese is melted and the tortillas are beginning to brown. Then you scatter them with a zingy radish salad and dip them into spicy sour cream.
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 200g Radishes
- 1 Lime
- 60ml Salsa verde
- 43ml Sour cream
- 60g Grated mozzarella
- 4 Wheat flour tortillas
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
22 g
Saturated Fat
9 g
Sodium
1030 mg
Total Carb
52 g
Sugars
8 g
Protein
47 g
Fibre
5 g
Preparation
Make the filling
- Preheat the oven to 450°F.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add ½ the salsa verde and cook, stirring often, 1 to 2 min., until the beef is coated.
Mise en place
- Meanwhile, halve the lime; juice ½ and quarter the remaining ½.
- Small-dice the radishes.
Prepare & bake the quesadillas
- Place the tortillas on a dry work surface.
- Top half of each tortilla with the beef and cheese.
- Fold in half and press lightly.
- Transfer to a lined sheet pan drizzled with oil and drizzle the quesadillas with oil.
- Bake, flipping halfway, 8 to 10 min., until beginning to brown.
Make the salsa verde cream
- Meanwhile, in a small bowl, combine the sour cream, remaining salsa verde and S&P.
Make the radish salad
- In a medium bowl, combine the lime juice, radishes and S&P.
Plate your dish
- Divide the quesadillas between your plates.
- Top with the radish salad.
- Serve the salsa verde cream on the side.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
