Barbacoa Turkey Fajita Quesadilla Meal Kit

Shredded all-white turkey seasoned with barbacoa spices, ready to be griddled inside flour tortillas with Jack cheese and sautéed bell peppers. Served with a side of rice and beans, sour cream, guacamole and shredded lettuce.

Serves: 4


  • Operator SOP: 1. Preheat conventional oven to 320F. Remove from plastic package and place in shallow baking pan skin side up. Add 1 ½ cups of water to the pan and tent with foil. To cook to 140F cook approximately 2 hours 50 minutes, removing the foil after 2 hours 20 minutes to brown. Cook to internal temperature of 140F as measured by a meat thermometer.
  • Operator SOP: Toss the sliced turkey breast in barbacoa sauce.
  • Operator SOP: Package all the components in proper to-go packaging.
  • Consumer SOP: Heat the refried beans in a sauce pot on low heat stirring often or in the microwave until hot.
  • Consumer SOP: Heat the rice in the microwave or in the oven set to 350F until hot.
  • Consumer SOP: Heat a tortilla one at a time in a skillet on medium heat, adding 1 cup of the cheese, 3 ounces of turkey and 1/4 cup of bell peppers in each quesadilla. Fold over into a half-moon shape. Continue to cook on either side until golden brown on the outside and hot on the inside. Cut the quesadilla into 3 slices.
  • Consumer SOP: Each plate gets 3 slices of quesadilla, 1/2 a cup of rice, 1/2 a cup of beans, 1/4 cup of guacamole, 1/4 cup of sour cream and 1/2 a cup of shredded lettuce.


4   10" flour tortillas
4  cups Jack cheese
12  oz JENNIE-O Premium Brown and Serve Turkey Breast Skin On
3  oz Prepared barbacoa sauce
1  cup Satueed green/red bell pepers
2  cup Prepared yellow rice
2  cups Prepared refried beans
1  cup Prepared guacamole
1  cup Sour cream
2  cups Shredded lettuce

Product used in this recipe can be found in the product section below

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