Pescatarian Pickled Jalapeño Turkey Quesadillas with Cilantro Slaw
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Learn more →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
- 1 tbsp olive oil
- ¼ tsp salt
For the turkey filling
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 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 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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