Mexican Turkey Quesadilla
Crispy tortillas are used to encase a cheesy Mexican filling.
Ingredients
Method
Mix all of the ingredients together, except the tortillas and oil, season with sea salt and black pepper.
Lay out 4 tortillas and divide the mixture between them, covering the whole of the tortilla. Top with the remaining tortilla and press down.
To make the tomato salsa, mix all of the tomato salsa ingredients together, stir lightly and season well with sea salt and black pepper.
To make the guacamole; halve the avocados, remove the stones and scoop out the flesh into a bowl. Mash with a fork, add lime juice, olive oil, onion, garlic and chilli. Check seasoning, cover with cling film and store in the fridge.
Heat a frying pan, add the oil and carefully place a quesadilla onto the pan and cook over a medium heat for 3-4 minutes until crisp and golden. Carefully turn the quesadilla over and cook on the other side for a further 2 minutes or until crisp and golden.
Remove from the pan and set aside to keep warm. Repeat the process with the remaining quesadillas.
Cut the quesadillas into quarters and serve hot with tomato salsa and guacamole.
Tip: This is a great alternative to a traditional sandwich and is substantial enough for supper.
Per serving:
973 kcal
53.7g fat
21.2g saturates
12g sugar
2.5g salt
Recipe courtesy of Golden Turkeys. Image courtesy of www.michaelpowell.com.
