Kung Pao Quesadillas - cooking recipe

Ingredients

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

Preparation

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