Chimichurri Turkey Quesadillas
Directions:
In a shallow bowl, or gallon zip lock bag, combine:
1 pound turkey tenderloin,
sliced 1/4” thick pieces
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon cumin
1 teaspoon paprika
¼ teaspoon cinnamon
1 tablespoon olive oil
Marinate the turkey in the refrigerator for at least two hours or overnight.
Cook turkey strips in an air fryer, on a griddle, or on the grill.
On a cutting board, make one slice from the edge to the center of each tortilla starting at the 6 o‘clock position.
4 - 12” flour tortillas
In the bottom left quadrant, evenly place a few pickled onions.
½ cup pickled onions
Above the onions, on the top left quadrant, spread a spoonful of chimichurri and top that with arugula.
Chimichurri sauce (if using powdered spice, mix ¼ cup with ¾ cup olive oil and ¼ cup red wine vinegar)
1 ½ cup arugula
Sprinkle cheese on the entire right side of the tortilla and then add the sliced turkey to the bottom right quadrant.
2 cups shredded Colby jack
Gently fold the bottom left quadrant of the tortilla with the onions on top of the quadrant with the arugula.
Next, take the already folded portion, and fold it over the top right quadrant with the cheese.
Finally, fold that portion onto the quadrant with the turkey.
Repeat these steps for the remaining tortillas.
Crispen quesadillas by brushing with olive oil then frying in a nonstick skillet over medium-high heat (OR) in a toaster oven (OR) air fryer.
Cut in half and serve with extra chimichurri, sour cream or a side of salsa.
Ingredients:
1 pound turkey tenderloin,
sliced 1/4” thick pieces
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon cumin
1 teaspoon paprika
¼ teaspoon cinnamon
1 tablespoon olive oil
4 - 12” flour tortillas
½ cup pickled onions
Chimichurri
1 ½ cup arugula
2 cups shredded Colby jack