Ingredients with Measurements:
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced mushrooms
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Spatula
- Mixing bowl
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook until browned, breaking it up into small pieces as it cooks.
3. Add onion, green bell pepper, mushrooms, garlic powder, dried thyme, salt, and pepper to the skillet. Cook until vegetables are tender, about 5 minutes.
4. Lay out tortillas on a baking sheet. Sprinkle shredded cheese evenly over each tortilla.
5. In a mixing bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, and honey. Spread mixture over the cheese on each tortilla.
6. Spoon the turkey mixture over half of each tortilla, leaving a border around the edge.
7. Fold the tortilla in half over the turkey mixture and press down gently.
8. Bake quesadillas in the preheated oven for 10-15 minutes, or until cheese is melted and tortillas are crispy.
9. Remove from oven and sprinkle chopped parsley over the top of each quesadilla.
10. Cut each quesadilla into quarters and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 598
Fat: 38g
Carbohydrates: 31g
Protein: 33g
Sodium: 1069mg
Sugar: 8g
Substitutions for ingredients:
- Ground turkey can be substituted with ground chicken or ground beef.
- Cheddar cheese can be substituted with any other type of shredded cheese.
- Mayonnaise can be substituted with sour cream or Greek yogurt.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
- Worcestershire sauce can be substituted with soy sauce or balsamic vinegar.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add diced tomatoes or jalapenos to the turkey mixture for extra flavor.
- Use whole wheat tortillas for a healthier option.
- Add a layer of sliced avocado to the quesadilla before folding it in half.
- Serve with a side of salsa or guacamole.
Tips and tricks:
- Make sure to cook the turkey mixture until it is fully browned and the vegetables are tender.
- Use a spatula to carefully flip the quesadilla over halfway through baking to ensure even cooking.
- Let the quesadilla cool for a few minutes before cutting it into quarters to prevent the cheese from oozing out.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadilla on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quesadilla on a colorful plate with a side of salsa or guacamole. Garnish with a sprig of fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
Serve with a side of salsa or guacamole and a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the cheese is not melted enough, bake the quesadilla for a few more minutes.
- If the tortilla is too crispy or burnt, reduce the baking time or oven temperature.
Food safety advice:
Make sure to cook the ground turkey to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
The Devonshire sandwich, also known as the Devonshire tea sandwich, originated in England in the late 19th century. It typically consists of bread, turkey or ham, and a creamy sauce. This recipe puts a twist on the classic sandwich by using a tortilla and adding Mexican-inspired flavors.
Flavor profiles:
Savory, cheesy, tangy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Taste: Savory, Spicy, Tangy, Cheesy, Herbaceous