Making gorgeous, healthy food to share with your loved ones is totally in style. This turkey flatbread quesadilla recipe comes to us from the talented Kate Ramos of ¡Hola! Jalapeño. Grab your favorite taco toppings and dig in! Thanks, Kate!
Walking Taco Quesadilla
- Developed by Kate Ramos, ¡Hola! Jalapeño
- Total Time: 20 minutes
- Yield: 1 serving
- For the Meat:
- 2 teaspoons oil
- 4 ounces ground turkey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground chili powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground white pepper
- For the Quesadilla:
- 2 Flatout Flatbread Original Wraps
- 1 cup shredded Monterey Jack cheese
- 1/2 cup corn chips (I used Fritos)
- To Garnish:
- shredded iceberg lettuce
- halved cherry tomatoes
- chopped avocado
- chopped cilantro
- sliced scallions
- sour cream
- sliced jalapeños
- Baking spray
To make the meat: Heat oil in a medium frying pan over medium-high heat. Add ground turkey and seasonings and stir until browned and cooked through, about 5 minutes.
To make the quesadilla: Heat a large, non-stick frying pan over medium heat.
Spray one side of one piece of flatbread. Lay the flatbread, sprayed-side-down in the frying pan. Top with half the cheese, all the meat, and all the chips. Sprinkle the remaining cheese on top and place the other flatbread to cover. Spray the outside of the top piece of flatbread with baking spray.
Cook quesadilla until bottom is browned and cheese is beginning to melt. Carefully flip using a large spatula and brown the other piece of flatbread, about 2-3 minutes more.
Transfer to a cutting board, Cut into pieces and place on a serving plate. Top with all the garnishes you’d like and dig in!