Pregnancy Friendly Pickled Jalapeño Turkey Quesadillas with Cilantro Slaw
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!