Turkey Quesadilla with Pesto Sauce topcook.tomathouse.com
Ingredients:
Ground turkey sausage
- 2/3 cup chicken broth
- 60 g chipotle (smoked red jalapeno pepper) in adobo sauce
- 900 g of ground turkey
- 1 tbsp. ground sage
- 1 tbsp. l. dried oregano
- 1 tbsp. ground cumin
- 3 tbsp. salt
- 2 tablespoons ground black pepper
Pesto with basil
- 1 cup fresh basil leaves
- 1/2 cup olive oil
- 1/2 cup pecans or pine nuts
- 1/4 tbsp. grated parmesan
- 1 tbsp. salt
Preparation:
- Lay out the flour tortillas on the counter. 6 will be the top half of the sandwich, and 6 will be the bottom half. Evenly spread the ground turkey sausage among the 6 bottom tortillas. Sprinkle 4 oz (115 g) of mozzarella cheese on top. Slice the roasted bell peppers into strips and stack 5-6 strips on top of each other. Then spread a thin layer of basil pesto on each of the remaining 6 flour tortillas, which will serve as the top half, and press them firmly onto the bottom half of the quesadilla.
- Preheat the grill to medium-high. Place the quesadillas on the grill and cook for about 5 minutes, until grill marks appear and the quesadillas are golden brown. The inside of the quesadilla should be warm and the cheese should be melted. When the quesadillas are done, remove them from the grill, cut into 6 triangles, and serve with your favorite snack. salsa sauce.
Pesto with basilPlace the basil and olive oil in a food processor and blend until smooth. Then add the pecans, Parmesan, and salt. Continue blending until smooth, adding olive oil as needed to achieve a smooth consistency.
Ground turkey sausage
Place the chicken broth and chipotle sauce along with the adobo sauce in a blender and puree until smooth, about 1 minute. In a large skillet over medium-high heat, begin browning the ground turkey. Then add the pureed chipotle sauce and cook for about 10-15 minutes, until the meat is crispy and cooked through. Finally, add the sage, oregano, cumin, salt, and pepper. Cool the ground sausage before stuffing the tortillas.
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