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In a large skillet, heat 2 tablespoons olive oil over medium low. Add garlic, peppers, and onions and sweat for 3-4 minutes. Add paprika, oregano, chipotle powder and salt to taste, cooking for an additional minute.
- Add turkey and tomato paste, stirring to coat. Cook for another minute before adding the beef stock. Bring up to a boil, then reduce and simmer until liquid has cooked away. Set aside and allow to cool.
- To make jalapeno crema. In a blender, combine jalapenos, coriander, parsley, lime juice, sour cream, water, and salt to taste. Blend until extremely smooth, then transfer to your serving bowl.
- Take a tortilla, sprinkle some cheese on it, spread some of the turkey mixture over the cheese then add more cheese on top of turkey mixture Top it with another tortilla.
- Heat remaining olive oil in cast-iron skillet over medium high. Add quesadilla and cook for 2-3 minutes per side, or until golden brown and crispy. Remove and cut into 6 even triangles. Repeat with the remaining turkey mixture, cheese, and tortillas. Transfer quesadillas to your serving platter and serve with fresh limes, jalapeno crema, and your favourite guacamole!