Meximelt Recipe
User Reviews
4.9
Meximelt Recipe
Description
In this Meximelt recipe, ground turkey is browned and spiced with a homemade taco seasoning blend and cooked alongside onion, garlic, red bell pepper, tomato sauce, and water to create a thick, flavorful filling. The preparation of pico de gallo using chopped tomato, scallion, cilantro, jalapeño, lime juice, and onion complements the seasoned meat with a fresh, slightly acidic contrast.
Flour tortillas are warmed to make them pliable and filled with cheese, the cooked taco meat, and pico de gallo. The tortillas are then folded and rolled, forming a compact burrito-style wrap. A brief microwave heating melts the cheese and warms all components thoroughly, softening the tortilla to prevent cracking and making it easier to eat.
This dish combines savory, mildly spicy turkey filling and fresh pico de gallo wrapped in a soft tortilla with melted cheese, ideal for a casual meal or snack. The layering of ingredients balances richness with brightness and offers textural contrast between the melted cheese, tender meat, and fresh vegetables.
Ingredients
- 1 cup tomato chopped
- 1 pound ground turkey 93% lean
- 1/4 cup scallion chopped
- 2 cloves garlic minced
- 1/4 cup cilantro chopped, fresh
- 1/2 onion minced, small
- 1/2 jalapeño (minced)
- 2 tablespoons red bell pepper (minced)
- 2 tablespoons lime juice fresh
- 1/3 cup water
- 1/4 teaspoon kosher salt
- 1/2 cup tomato sauce canned
- 1 1/2 tablespoons taco seasoning homemade
- 8 flour tortillas I like La Banderita Carb Counter Carb Lean Flour Tortillas, low-carb, taco size
- 6 ounces Monterey jack cheese colby jack or Mexican shredded cheese blend (about 2 1/4 cups, freshly shredded
Instructions
- To prepare the pico de gallo toss all of the ingredients together in a bowl and refrigerate until ready to use. Once ready to use, drain so your mexi melt doesn’t get soggy.
- Brown the turkey in a large skillet over medium-high heat, breaking it into smaller pieces as it cooks. When no longer pink add taco seasoning and mix well.
- Add the onion, garlic, bell pepper, water and tomato sauce, stir and cover. Simmer on low for about 15 minutes or until the sauce thickens and the flavors meld.
- Uncover and cook over medium heat until the liquid reduces and evaporates if too liquidy to avoid soggy tortillas, 3 to 5 more minutes.
- Warm Microwave the flour tortillas in a clean dish towel, for about 20 seconds, or until they are pliable so they don't crack.
- Top each tortilla with 3/4 ounce (about 1/4 cup) cheese, 1/3 cup taco meat, and some of the pico de gallo. Fold in the sides and roll up like a burrito.
- Wrap each Meximelt in a damp paper towel and microwave for 60 seconds each.
- Remove and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1meximelt | |
| Calories | 224kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 21.5g | 43% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 640.5mg | 27% |
| Fiber | 12g | 48% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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