Nickel Allergy Friendly Classic Turkey Quesadillas

Total time35 min

Prep time15 min

Cook time20 min

Nickel Allergy Friendly Classic Turkey Quesadillas

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Ingredients

4 servings

For the filling

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium red bell pepper, thinly sliced
½ medium yellow onion, thinly sliced
1 tsp ground cumin
½ tsp chili powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 cups cooked turkey, shredded or chopped

For the quesadillas

1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
4 large flour tortillas (10-inch)
1 tbsp unsalted butter, divided

For serving

sour cream, for serving (optional)
salsa, for serving (optional)
fresh cilantro, for serving (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the bell pepper and onion and cook, stirring occasionally, until softened and lightly charred at the edges, about 6–7 minutes.
2
Add the cumin, chili powder, garlic powder, salt, and black pepper to the skillet and stir to coat the vegetables. Add the shredded turkey and toss everything together until the turkey is heated through and evenly seasoned, about 2 minutes. Transfer the filling to a bowl and wipe the skillet clean.

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