You may have read the title of this post and thought – “What the heck is a Tacodilla?????” Well it’s mash-up of a classic taco with a simple quesadilla for an ooey gooey cheesy bite that you are going to love love love. This particular tacodilla is filled with ground turkey, more cheese and a bit of my easy Pico de Gallo. If you need a new recipe for this week’s #TacoTuesday – then you need this recipe for Turkey Tacodillas.
I have included my recipe for homemade Taco Seasoning in the bottom of the main recipe. If you don’t have time or just prefer the packet or bottled, then go ahead with that, and the same measurement. I have also included my recipe for easy Pico de Gallo. Again, if you have a different recipe or prefer it from a jar, then use that. Most of this recipe is the technique of making the quesadillas into taco shells.
Ground turkey is such a great meat for tacos. It takes on the bold flavors of cumin and chili powder very well. That said – you can use just about any ground meat to make delicious tacos with this recipe. I have used beef and chicken, but I think I still need to try pork. I like to use mozzarella for the quesadillas, as it gets you that super duper ooey gooey cheesy center. You can use monterey jack or cheddar in it’s place. I also like to use cheddar in the center just for the contrast. Again you can use monterey jack or cheddar or cojita or queso fesco.
Because each taco has two corn tortillas, they can be quite filling. So the guys can eat two maybe three of them for a meal. The daughter and I are usually good with one. That said, I would suggest grabbing some tortilla chips – as you are likely to have extra pico that will be perfect for dipping!
Now Let’s Get Cookin’!
Turkey Tacodillas
Equipment
- 1 Griddle
Ingredients
- 2 lb Ground Turkey
- 2 tbsp Taco Seasoning see recipe below
- 1 cup Chicken Broth
- 24 Corn Tortillas
- 4 cups Mozzarella Cheese shredded
- 2 cups Cheddar Cheese shredded
- Cooking Oil Spray
- 2 cups Pico de Gallo see recipe below
Instructions
- In a large saute pan over medium high, add ground turkey and taco seasoning. Cook and crumble until no longer pink. Reduce heat to medium low and add chicken broth. Let simmer until liquid is absorbed, stirring occasionally.
- Preheat your griddle (you can use a large flat frying pan as well, just will have to do in batches), to medium high.
- Spray one side of the corn tortilla, add about a ¼ cup of cheese and then top with another corn tortilla. Spray the top. Cook for about 3 minutes on one side, then flip. Let cook about 2 minutes then add portion of ground turkey and cheddar cheese. Then fold over to make a taco out of it. Repeat with all remaining tacos.
- Remove from griddle/pan and open slightly and add a spoonful of pico de gallo (or your favorite salsa).
Notes
Easy Pico de Gallo
Ingredients
- 2 Roma Tomatoes small diced
- ½ Medium White Onione small diced
- ½ cup Chopped Cilantro
- 1 Medium Jalapeno seeded and small diced
- 1 tsp Salt
- 2 tbsp Lime Juice
Instructions
- In a small bowl, combine all ingredients thoroughly.
- Cover with plastic wrap (or make in container that has a lid) and place in refrigerator for at least 30 minutes. It will keep for up to 3 days.
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I need this recipe in my life! Looks delicious!
These look yummy!