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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I made these up because I love asian food and I love mexican food so how about fusing them together? Hope you enjoy! Ingredients:
1 tablespoon canola oil |
1 lb ground turkey |
1 (15 ounce) can sweet peas, drained |
1 (8 ounce) can sliced water chestnuts, drained and chopped |
3 green onions, chopped |
1 garlic clove, crushed and chopped |
1 jalapeno, seeded and chopped |
1 lime, juice and zest of (about 2 tbsp. juice and 1 tsp. zest) |
10 flour tortillas |
2 cups cheddar cheese |
1/2 cup dry roasted peanuts, crushed |
1 teaspoon soy sauce |
1/2 teaspoon red pepper flakes |
Directions:
1. Heat canola oil on med-hi heat in a large skillet.
2. Saute the onions, garlic, and jalapeno for 1 minute.
3. Add the turkey and cook until it is no longer pink (about 5 minutes).
4. Turn down heat to med-low and add the peas and the water chestnuts. Cook for about 5 more minutes.
5. Add lime zest, lime juice, soy sauce, and pepper flakes; Stir then remove from heat.
6. Pour turkey mix into a bowl so you can use the skillet.
7. Put a tortilla into the skillet; put some turkey mix on it then add cheese and peanuts to your taste.
8. Fold the tortilla over and cook over med. heat until browned on both sides (using a spatula to turn and flatten).
9. Add more oil as you need to brown each quesadilla.
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