Turkey and Poblano Quesadillas with Fresh Salsa and Guacamole

These quesadillas are a far cry from the microwaved versions of our youth. Packed with a cilantro-laden jumble of poblano, onion and tomato, plus two kinds of melty cheese, they’re a real-deal dinner. Topped with guacamole, fresh salsa and a drizzle of spiced crema, this is a good thing that just got a whole lot better.

Ground turkey adds lean protein, while the smoky poblano and sweet onion create a hearty filling. The homemade salsa and crema add brightness and a touch of heat. Perfect for a quick weeknight meal that feels special.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons. Dice the tomatoes. Roughly chop the cilantro. Quarter the lime. Core, deseed and dice the green pepper.
2. In a small bowl, combine the minced onion, half the tomatoes, half the cilantro and juice from half the lime. Season with salt and pepper. In another small bowl, combine half the sour cream with 1/4 teaspoon of the southwest spice blend. Season with salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion, diced green pepper and a big pinch of salt. Cook, stirring occasionally, until browned and tender, 7-8 minutes. Stir in the remaining tomatoes, remaining southwest spice blend and 2 tablespoons water. Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy. If the mixture seems dry, add up to 2 tablespoons more water. Remove pan from heat; stir in remaining cilantro and remaining sour cream. Season with salt and pepper.
4. Place tortillas on a clean work surface. Sprinkle one half of each tortilla with the Mexican cheese blend. Top with the vegetable filling, then sprinkle with pepper jack cheese. Fold tortillas in half to create quesadillas.
5. Wash out the pan used for the vegetable filling. Return it to medium-high heat with a drizzle of olive oil. Add the quesadillas and cook until golden brown and the cheese melts, 2-4 minutes per side. Depending on pan size, you may need to work in batches.
6. Cut quesadillas into wedges. Divide between plates and top with guacamole and the salsa. Drizzle with the crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken, beef or even shredded rotisserie chicken would work well in this recipe.

Can I make these quesadillas vegetarian?

Absolutely! Omit the turkey and add black beans or extra veggies like corn or zucchini.

How do I store leftover quesadillas?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven to maintain crispiness.