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Dinner recipe · from the recipe book

Turkey Breast, Pepper and Corn Quesadillas

Crisp corn tortillas hold cumin-spiced turkey breast, sweet charred peppers and melty queso fresco, with a cool, tangy yogurt lime sauce for dipping.

Turkey Breast, Pepper and Corn Quesadillas

Ingredients

  • 1 lb450 gTurkey breast, boneless skinlesscut into thin strips
  • 16 tortillas384 gCorn tortillas
  • 1½ medium180 gGreen bell pepperthinly sliced
  • 1 medium110 gYellow onionthinly sliced
  • 1 cup136 gCorn kernels, frozenthawed
  • ¾ cup crumbled100 gQueso frescocrumbled
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 cloves6 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1⅛ tsp3 gChili powder
  • 1½ tbsp20 gCanola oil
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the yogurt lime sauce: stir together the Greek yogurt, half of the lime juice and half of the cilantro; chill until serving.
  2. Toss the turkey breast strips with the cumin, chili powder, salt and black pepper.
  3. Heat half of the canola oil in a large skillet over medium-high heat. Add the turkey and cook 5 to 6 minutes, stirring, until browned and it reaches 165°F (74°C). Move to a bowl.
  4. In the same skillet, cook the green bell pepper and onion 5 minutes until soft and charred at the edges.
  5. Add the garlic and the thawed frozen corn kernels to the skillet and cook 1 to 2 minutes more, until the corn is hot and lightly browned.
  6. Return the turkey to the skillet, add the remaining half of the lime juice, toss, and move the filling to the bowl. Wipe the skillet.
  7. Lay out half of the corn tortillas. Top each with some queso fresco, the turkey, pepper and corn filling and the remaining half of the cilantro, then cover with the remaining tortillas.
  8. Brush the skillet with some of the remaining canola oil and cook the quesadillas in batches over medium heat 2 to 3 minutes per side, pressing gently, until crisp and the cheese softens; add more of the remaining oil for each batch until it is used up.
  9. Cut each quesadilla into wedges and serve with the yogurt lime sauce.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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