XL Tacodillas with 2x Organic Turkey
2x the portions for family dinner or leftovers
- Milk
- Wheat
- Soy
This hearty crowd-pleaser feeds 2x the folks—perfect for a family dinner + leftovers! Is it a taco? Is it a quesadilla? It’s both! Flour tortillas are filled with a Tex-Mex–seasoned ground chicken filling and mozzarella cheese, then pan-fried until crisp on the outside and melty on the inside. Chipotle garlic sauce is served on the side for dipping, and chimichurri jasmine rice and quick-pickled red cabbage round out the meal.
Ingredients
8 tablespoon
Vegan Garlic Sauce
40 ounce
Organic Ground Turkey
1 unit
Tomato Paste
1 cup
Jasmine Rice
2 unit
Chicken Stock Concentrate
10 teaspoon
White Wine Vinegar
2 cup
Mozzarella Cheese
(Contains: Milk)
8 ounce
Shredded Red Cabbage
12 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
2 ounce
Chimichurri
2 ounce
Chipotle Puree
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a small pot, combine rice, 1½ cups water (3 cups for 8 servings), and salt (we used ½ tsp; 1 tsp for 8). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a large microwave-safe bowl, combine cabbage, vinegar, 2 tsp sugar (4 tsp for 8 servings), salt, and pepper. Cover tightly with plastic wrap; microwave until cabbage is softened, 2-2½ minutes.
Carefully remove plastic wrap (watch out for steam!) and set aside to pickle, stirring occasionally.
In a small bowl, combine garlic sauce, chipotle puree, salt, and pepper. Set aside until ready to serve.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken* and season with salt and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Add tomato paste and Tex-Mex paste; cook, stirring, until slightly darkened in color, 1 minute.
Add ½ cup water (¾ cup for 8 servings) and stock concentrates and cook, stirring, until chicken is saucy, 1-2 minutes more.
Turn off heat; transfer to a second large bowl. Wipe out pan.
Place tortillas on a clean work surface. Sprinkle one half of each tortilla with mozzarella (we used one packet of cheese for every three tortillas); top with chicken filling. Fold tortillas in half to create tacodillas.
Heat a drizzle of oil in pan used for chicken over medium heat. Add tacodillas and cook until tortillas are golden brown and cheese melts, 1-2 minutes per side. TIP: You may need to work in batches, adding an additional drizzle of oil between batches. We cooked three tacodillas at a time.
Transfer to a paper-towel-lined plate.
Fluff rice with a fork; stir in chimichurri.
Divide tacodillas and rice between plates. Serve with pickled cabbage (draining first) and chipotle garlic sauce on the side for dipping.
