Comfort Quesadillas Winter Warmer

Pulled Turkey & Jalapeño Mini Quesadillas

Ready in 15 mins, tasty as anything and the perfect way to get into the festive cooking spirit whilst staying on track. Our Pulled Turkey and Jalapeño Quesadillas are cheesy, spicy and complimented perfectly by the cool paprika dip on the side.

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Cook: 45 mins

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To make the dip, add light mayonnaise, greek yoghurt, paprika, lemon juice and chives to a large ramekin or bowl and mix until combined.
In a separate medium bowl, mix together peri peri sauce and BBQ sauce until combined. Add turkey steaks to bowl, massage peri peri-BBQ sauce into turkey steak to coat.
Heat tbsp of olive oil in a non stick pan and add turkey steaks. Cook 3-4 mins on each side. Once cooked through, remove from pan and transfer to a board, then pull apart using two forks. Once pulled apart, add turkey back to pan along with pepper (add more peri peri sauce if necessary). Cook for 3-4 mins until peppers soften, then remove turkey and red pepper from pan and set aside.
To make quesadilla, add mini tortilla to a clean non-stick pan on low heat. Add pulled turkey and pepper filling to half the tortilla, along with cheddar, mozzarella and jalapeños, then fold empty half of tortilla over to create a semi-circle. Toast for 2-3 mins on each side then remove. Serve immediately with dip on side.

Nutritional Info

Per Quesadilla w/ Dip:
Cals – 540
Carbs – 41g
Protein – 38g
Fat – 24g

Ingredients

Serves 2

For the quesadilla:

  • 250g of Turkey breast steak.
  • 2 tbsp of peri peri sauce.
  • Tbsp of BBQ sauce.
  • 1 bell pepper - diced.
  • 1-2 jalapeno pepper - think sliced.
  • 20g of light cheddar - grated.
  • 20g of mozzarella - grated.
  • 4 mini tortillas.

Cool Paprika Soured Cream Dip:

  • 3 tbsp of light mayonnaise.
  • 3 tbsp of Greek yoghurt.
  • Tsp of smoked paprika.
  • A squeeze of fresh lemon.
  • 2-3 tbsp of chopped chives.

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