Categories: Sandwiches

Ingredients

• 1 tbsp. vegetable oil
• 4 slices meaty bacon, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeno, finely chopped
• 3 garlic cloves, finely chopped
• 1 lb. ground turkey
• Salt and pepper
• 1 tbsp. chili powder
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 cups grated pepper Jack
• 1 1/2 cups grated yellow cheddar
• 1 cup Mexican crema or sour cream
• 4 large flour tortillas
• Cooking spray
• 1 avocado, thinly sliced
• 1 large heirloom tomato, seeded and chopped
• Pickled jalapeno slices, fresh cilantro leaves and lime wedges, for serving

Directions

1. In a large cast-iron skillet, heat the oil over medium-high. Add the bacon. Cook, stirring often, until the fat begins to render, 2-3 minutes. Add the onion, chile, and garlic. Cook, stirring often, until the onion softens, 2-3 minutes. Add the turkey; season with salt and pepper. Cook, stirring occasionally and breaking up the meat with a spoon, until the turkey is browned, about 5 minutes. Season with the chili powder, coriander, cumin and dried oregano. Add 1/2 cup water. Cook, stirring often, until the water is absorbed, 5 to 7 minutes. Reduce heat to low.

2. In a medium bowl, mix both cheeses with the crema.

3. Heat a large nonstick skillet over medium to medium-high. Spray 1 tortilla lightly with cooking spray and add to the skillet. Cook the tortilla until blistered in spots, about 1 minute. Flip the tortilla over. Top half of the tortilla with a quarter of the turkey filling, a few slices of avocado, some chopped tomato, and a quarter of the cheeses. Fold the tortilla over the fillings and cook, turning a few times, until the cheeses melt, about 2 minutes. Repeat with the remaining tortillas and fillings.

4. Cut the quesadillas into wedges. Top with pickled jalapeno slices and cilantro. Serve with lime wedges.

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