¡Hola! This post is sponsored by Society Culinaria and Flatout Flatbread. The recipe and opinions however are all mine. Thanks so much for supporting the business that makes this blog possible!
If you don’t have an elementary-aged child who eats school lunch or have never been to a street fair you may be unfamiliar with the walking taco.
Let’s review: Traditionally a walking taco is a bag of corn chips (Purists use Fritos, Millennials use Have’a chips, everyone else uses Doritos). Anyhoo, bag of chips, slit open on the vertical side, and topped with seasoned ground beef (or sometimes chili), iceberg lettuce, chopped tomatoes (or salsa), shredded orange cheese, and sour cream….all in the bag. They hand you the bag with a fork in it so you can shovel all this crunchy, creamy, savory goodness into your mouth as you walk around—hence the name.
I can’t give you a traditional recipe for walking tacos because my husband thinks they are disgusting and maybe a teensy bit racist (thank goodness he doesn’t read this blog!) But, shhhh, here’s a secret, I think they are delicious so I took all the good bits and traded the whole bag business in for Original Flatout Flatbread!
Every flatbread variety is low in fat, a good source of fiber and of course perfect for wraps, pinwheels and super easy pizzas. And because we’re not eight-years-old anymore we should indulge a bit healthier than we used to. That’s why we are going with the low-carb, high-protein flatbreads as well as ground turkey for this recipe instead of the traditional ground beef. If you don’t know where to find Flatout Flatbreads click here, but I’d bet you a million bucks your local grocery store has them.
Here’s where we’re going with this: A seasoned ground turkey and cheese quesadilla—but wait— with crunchy, salty, corn chips INSIDE. On top you’ve basically got a salad made from all the traditional Walking Taco elements; the tomato, the avocado, the iceberg lettuce shaved super thin. A big ‘ol pile of sour cream (or Greek yogurt if you’d rather). It is a single quesadilla recipe made for one hungry man (or woman) but there’d probably be enough to share. Or double it up and make two!
We love our Flatout Flatbread around here! Take a look at what else we’ve made with them:
- Honey Chipotle Grilled Chicken Pizza
- Feta-Stuffed Burger with Grilled Mexican Street Corn
- Salpicon Fattoush Salad with Chipotle Dressing
- Chocolate-Dipped Churros Ice Cream Sandwiches
Walking Taco Quesadilla Recipe
Gussying up everyone's favorite fair food and stuffing it all inside a delicious chewy-on-the-inside and crunchy-on-the-outside flatbread.
For the Meat:
- 2 teaspoons oil
- 4 ounces ground turkey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground chili powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground white pepper
For the Quesadilla:
- Baking spray
- 2 Flatout Flatbread Original Wraps
- 1 cup shredded Monterey Jack cheese
- 1/2 cup corn chips (I used Fritos)
- Shredded iceberg lettuce
- halved cherry tomatoes
- chopped avocado
- chopped cilantro
- sliced scallions
- sour cream
- sliced jalapeños
To make the meat:
- Heat oil in a medium frying pan over medium-high heat. Add ground turkey and seasonings and stir until browned and cooked through, about 5 minutes.
To make the quesadilla:
- Heat a large, non-stick frying pan over medium heat.
- Spray one side of one piece of flatbread. Lay the flatbread, sprayed-side-down in the frying pan. Top with half the cheese, all the meat, and all the chips. Sprinkle the remaining cheese on top and place the other flatbread to cover. Spray the outside of the top piece of flatbread with baking spray.
- Cook quesadilla until bottom is browned and cheese is beginning to melt. Carefully flip using a large spatula and brown the other piece of flatbread, about 2-3 minutes more.
- Transfer to a cutting board, Cut into pieces and place on a serving plate. Top with all the garnishes you'd like and dig in!
Amount Per Serving: Calories: 0Total Fat: 0g
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