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Ingredients

• ✓ queso quesadilla
• ground turkey
• carrot
• onion
• jalapeno pepper
• taco seasoning mix
• kosher salt
• water
• hot garlic-pepper sauce
• plain greek yogurt
• cream of chicken soup
• flour tortilla
• red enchilada sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
3. 3 Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
4. 4 Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
5. 5 Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

By KellyG42

Ingredients

• ✓ queso quesadilla
• chicken breast
• salt
• black pepper
• water
• tomatillo
• serrano pepper
• garlic
• poblano pepper
• vegetable oil
• onion
• cilantro
• lime
• vegetable oil
• corn tortilla
• crema

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
3. 3 Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
4. 4 Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
5. 5 Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
6. 6 Remove chicken from the water in the pot and shred using a fork.
7. 7 Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
8. 8 Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
9. 9 Bake in the preheated oven until cheese starts to brown, about 20 minutes.

By stefanie416

Ingredients

• ✓ queso quesadilla
• vegetable oil
• onion
• roasted red pepper
• jalapeno pepper
• garlic
• black pepper
• salt
• tomato
• chicken stock
• heavy cream
• cilantro
• tortilla chip
• sour cream

Instructions

1. 1 Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
2. 2 Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
3. 3 Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
4. 4 Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
5. 5 Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.

By Dennis Errichiello