Spicy Quesadillas

Serves 6


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3 cups cooked Butterball Whole Turkey, shredded3 Tbsp olive oil, divided3 cloves garlic, finely minced2 bell peppers, diced1/2 red onion, diced2 tsp paprika1 tsp oregano1/2 tsp chipotle powderSalt to taste1 Tbsp tomato paste1 cup beef stock3 cups Monterey jack cheese, shredded6 large tortillas

For the Jalapeno Crema:

1 to 2 jalapenos1/4 bunch coriander1/4 bunch parsley1 lime, juiced1 cup sour cream1/2 cup water

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  1. 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.

  2. 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.
  3. 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.
  4. 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.
  5. 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!