PCOS Friendly Classic Turkey Quesadillas
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Learn more →Ingredients
4 servings
For the filling
- 1 tbsp olive oil
- 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)
Chef's tipWarm briefly before folding to improve flexibility. - 1 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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