Smoked Turkey and Mole Verde Quesadillas with Pickled Onions

Savory smoked turkey and melted Oaxaca cheese combine with vibrant mole verde in grilled tortillas. Served with tangy pickled red onions for a delightful contrast.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£5.08/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

Mexican

Cooking Style:

Grilling

Mood:

Healthy

Ingredients

Servings

12ozSmoked Turkey Breast(thinly sliced)

£4.50

8ozOaxaca Cheese(shredded)

£6.00

1cupMole Verde(prepared, store-bought or homemade)

£7.50

8Large Flour Tortillas

£1.50

1Red Onion(thinly sliced)

£0.60

0.5cupWhite Vinegar

£0.10

2tablespoonsSugar

£0.05

1teaspoonSalt

£0.01

2tablespoonsVegetable Oil(for grilling)

£0.05

Total Cost

£20.31

£5.08 per serving

Instructions

1.
**Prepare the Pickled Onions:** In a small saucepan, combine the white vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and add the sliced red onion. Let it sit for at least 15 minutes, or up to several hours, to pickle. The longer they sit, the more flavorful they become.
2.
**Assemble the Quesadillas:** Spread a thin layer of mole verde on one half of each tortilla. Top with smoked turkey and shredded Oaxaca cheese.
3.
**Fold and Grill:** Fold the tortillas in half to create quesadillas. Heat vegetable oil in a large skillet or griddle over medium heat.
4.
**Cook the Quesadillas:** Place the quesadillas in the hot skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. Gently press down on the quesadillas with a spatula while cooking to ensure even heating and melting.
5.
**Serve:** Remove the quesadillas from the skillet and let them cool slightly. Cut each quesadilla in half or into wedges. Serve immediately with the pickled red onions on the side.

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My Notes

Nutrition Information

Nutrition per serving (300g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

15 g

17% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

If you don't have Oaxaca cheese, Monterey Jack or mozzarella cheese can be substituted.

For a spicier kick, add a pinch of chili flakes to the mole verde or use a spicier variety of mole.

Feel free to add other vegetables to the quesadillas, such as sliced avocado or roasted poblano peppers.

To keep the quesadillas warm while cooking multiple batches, place them in a preheated oven at 200°F (93°C).

Cooking Equipment

Large skillet or griddle

Small saucepan

Cutting board

Knife

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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