Quesadilla with Peppers, Avocado and Turkey

81 Reviews
97% would make this recipe again

A simple and easy dish, which pleases kids of all ages.

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Preparation : 10 min Cooking : 5 min
500 calories/serving

Ingredients

2 wheat tortillas, large 130 g
1 serving Oven-Roasted Peppers, cut into thin strips
1 avocados, cut into small cubes 170 g
65 g turkey breast roast (cooked), thinly sliced
1/4 red onions, chopped 40 g
2 tbsp fresh cilantro, chopped 4 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1/8 tsp ground cumin 0.2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2/3 cup Cheddar cheese, grated 50 g

Before you start

Depending on the quantity of quesadillas you wish to prepare, you may choose to cook them in a nonstick pan, or to arrange them on a baking sheet then broil them in an oven, at about 10 cm from the heat.

Method

  1. Put half of the tortillas on a working surface. Put all ingredients, except the cheese, in a bowl. Mix the ingredients well to distribute the spices evenly in the mixture. Portion out the mixture onto the tortillas, spread it evenly over the tortilla surfaces, then top with the cheese and cover with the remaining tortillas.
  2. Sauté each quesadilla in a nonstick pan over medium-low heat 1-2 min, then flip it over using a spatula. Cook an additional 2 min until the cheese has melted and the tortillas are golden-coloured. Pay attention not to overcook the tortillas to a crispy texture – they should remain somewhat soft and pliable. Repeat with the remaining quesadillas. (You can keep them warm in a 95°C/200°F oven for a few minutes). Alternatively, quesadillas may be broiled, about 2 min per side. Do not overcook: tortillas should not be too crisp and remain soft.
  3. Cut each quesadilla into 6 wedges then serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

500

Fat

25 g

39 %

Saturated 8.4 g
+ Trans 0 g

42 %

Cholesterol

50 mg

Sodium

830 mg

35 %

Carbohydrate

51 g

17 %

Fibre

8 g

32 %

Sugars

6 g

Net Carbs

43 g

Protein

19 g

Vitamin A

56 %

Vitamin C

252 %

Calcium

21 %

Iron

32 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 1
Meat and Alternatives 1 ½
Fats 4
More info
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Reviews

81 Reviews (77 with rating only) 97% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | Sandwiches | High Iron | Mexican

Top Reviews

View All Reviews
Anonyme
october 20, 2021

Leaving out the onions next time, though. I think it was worth it to make the homemade roasted peppers. I did yellow and they made the meal.

Useful 1
july 05, 2012 | I would make this recipe again

Yum yum! Kid's even loved it. I used store bought grilled peppers (in a jar) and sliced ham instead of turkey and it was delicious! My son added salsa to his and loved it.

Useful 0
june 14, 2011 | I would make this recipe again

I made it with leftover chicken and added chives instead of the onions. Very simple to make and would be nice to let your kids help out by grating cheese, or cutting the avocado with a plastic knife. Yummy, and easy to adjust with ingredients you have on hand!

Useful 0

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