Kung Pao Quesadillas

• 1 tablespoon canola oil
• 1 lb ground turkey
• 1 (15 ounce) can sweet peas, drained
• 1 (8 ounce) can sliced water chestnuts, drained and chopped
• 3 green onions, chopped
• 1 garlic clove, crushed and chopped
• 1 jalapeno, seeded and chopped
• 1 lime, juice and zest of (about 2 TBSP. juice and 1 tsp. zest)
• 10 flour tortillas
• 2 cups cheddar cheese
• 1/2 cup dry roasted peanuts, crushed
• 1 teaspoon soy sauce
• 1/2 teaspoon red pepper flakes

1. Heat canola oil on med-hi heat in a large skillet.
2. Saute the onions, garlic, and jalapeno for 1 minute.
3. Add the turkey and cook until it is no longer pink (about 5 minutes).
4. Turn down heat to med-low and add the peas and the water chestnuts. Cook for about 5 more minutes.
5. Add lime zest, lime juice, soy sauce, and pepper flakes; Stir then remove from heat.
6. Pour turkey mix into a bowl so you can use the skillet.
7. Put a tortilla into the skillet; put some turkey mix on it then add cheese and peanuts to your taste.
8. Fold the tortilla over and cook over med. heat until browned on both sides (using a spatula to turn and flatten).
9. Add more oil as you need to brown each quesadilla.

canola oil, ground turkey, sweet peas, water chestnuts, green onions, garlic, jalapeno, lime, flour tortillas, cheddar cheese, peanuts, soy sauce, red pepper

Taken from www.food.com/recipe/kung-pao-quesadillas-289555 (may not work)