Technically, this is a hybrid fajita-quesadilla (fajdilla anyone?), but why make a kerfuffle when it tastes so good. It's not toasted like a traditional quesadilla and it doesn't require a stack of small tortillas to portion out the filling like a fajita. It does require a fork and knife to eat.
The lime and agave take the flavor skyward. I love the addition of briefly cooked fresh tomatoes to fajitas. This is the way some of the "mom and pop" Mexican restaurants in Southern California would serve their fajita filling. If you cannot find Mexican queso fresco, substitute a mild feta cheese.
1 boneless, skinless turkey breast, sliced into strips
1 teaspoon extra-virgin olive oil
1 teaspoon ancho chili powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 yellow onion, sliced lengthwise
1 green bell pepper, sliced lengthwise
2 tomatoes, sliced into 8 or more wedges
1 teaspoon agave nectar
Juice of 1/2 of a lime
6 large flour tortillas, for serving
Queso fresco, for serving
Heat oil in large skillet over medium. Once the oil is hot, place the turkey strips in a single layer in the skillet. After about 5 minutes (or until the turkey releases easily) turn the turkey to cook on the other side. Mix together the chili and garlic powders, salt and black pepper. Sprinkle over the turkey. Add the bell pepper and onion to the skillet.
After the turkey has cooked for about 2 minutes with the bell pepper and onion steaming on top, use tongs to toss and coat the mixture. Cook for about 2 additional minutes before adding the tomatoes, agave and lime. Toss with tongs. Cook another minute or until the turkey is cooked through, the bell peppers and onions are tender but with some firmness remaining and the tomatoes are heated though. The total cooking time is about 10 minutes.
Portion the filling onto one half of each tortilla. Crumble some of the cheese over the top. Fold over the top half to serve.
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