Nitrate & Nitrite Free Pickled Jalapeño Turkey Quesadillas with Cilantro Slaw

Total time45 min

Prep time20 min

Cook time25 min

Nitrate & Nitrite Free Pickled Jalapeño Turkey Quesadillas with Cilantro Slaw

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Ingredients

4 servings

For the cilantro slaw

3 cups green cabbage, thinly shredded
¼ cup fresh cilantro leaves, roughly chopped
2 tbsp fresh lime juice
ReaLime 100% Lime Juice In Bottle - 15 Fl. Oz.Nellie & Joes Key West Lime Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Realime 100% Lime Juice Concord Foods Lime Juice from Concentrate 4.5 fl oz
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1 tbsp olive oil
¼ tsp salt

For the turkey filling

1 lb ground turkey
½ cup white onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the quesadillas

4 large flour tortillas (10-inch)
2 cups monterey jack cheese, shredded
⅓ cup pickled jalapeños, drained and sliced
1 tbsp neutral oil (such as canola oil or vegetable oil), divided

For serving

sour cream, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Make the slaw: In a medium mixing bowl, combine the shredded cabbage, cilantro, lime juice, olive oil, and salt. Toss well until the cabbage is evenly coated, then set aside while you prepare the filling — the slaw will soften slightly and the flavors will come together.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

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