© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
5 lbs GROUND DARK TURKEY
1/4 c butter, optional
1-1/3 c scallions, chopped fine
2 lbs button mushrooms, cleaned, stemmed and sliced
4 Large red peppers, roasted, stemmed, seeded & cut 1/4" X 2" strips
8 poblano chilies, roasted, stemmed, seeded & cut 1/8" X 2" strips
2 tsp salt
2 tsp black pepper
Non-stick vegetable spray As needed
4 Dozen 10-inch flour tortillas
4 lbs sharp Cheddar cheese, shredded
Tomato salsa As needed
Sour cream As needed
4 limes, each lime cut in 6 wedges
Fresh cilantro sprigs As needed
Brown ground turkey over medium heat in large skillet. Remove turkey from pan with slotted spoon to medium size bowl. Pour off all but 1/4 cup of drippings from skillet.
Add butter, if desired. Sauté scallions, mushrooms and red pepper until tender. Add poblano chilies and sauté few minutes.
Toss with cooked turkey. Add seasonings and adjust, if necessary.
Spray skillet with vegetable spray and place 1 tortilla in skillet over medium high heat. Heat for 1 minute.
Top tortilla with a portion of cheese and a portion of turkey. Top with a second tortilla and press together with a spatula.
Cook until cheese melts and the bottom is brown. Flip and cook an additional minute.
Remove and repeat for remaining 5 quesadillas.
Cut into wedges and serve with salsa and sour cream. Garnish with lime wedge and cilantro sprigs.
720 Total Calories
44 g Total Fat
55 % Daily Total Fat
170 g Cholesterol
1203 mg Sodium
43 g Total Carbohydrates
41 g Protein