Pavo Quesadilla with Fruit Chutney
1 oz. canola oil
1⁄3 cup red bell pepper, seeded and small dice
1⁄3 cup green bell pepper, seeded and small dice
2 tbsp. cilantro, chopped
2 tbsp. red onion, small dice
1 tsp. jalapeño pepper, seeded and finely minced
6 oz. cooked turkey, small dice
6 (6-inch) flour tortillas
6 oz. cream cheese, softened
6 slices jalapeño Jack cheese
For Pico Mucho Fruit Chutney:
1⁄2 cup mango, peeled and small dice
1⁄2 cup pineapple, peeled and small dice
2 oz. dark raisins
2 tsp. fresh gingerroot, peeled and minced
1 tsp. garlic, minced
4 oz. brown sugar
1⁄2 med. jalapeño pepper, seeded and minced
2 oz. onion, small dice
4 oz. cider vinegar
1 tsp. salt
Butter, as needed
2 limes, cut into wedges
Cilantro leaves, as needed
- To make the quesadillas: Heat oil in a large skillet. Add bell peppers, cilantro, onion and jalapeño. Sweat for a few minutes. Remove from pan and cool. Add turkey to the pepper-onion mixture.
- Spread tortillas with cream cheese. Place one slice Jack cheese onto each tortilla. Evenly distribute the turkey-onion mixture among the tortillas. Fold the tortillas in half, pressing down gently to adhere ingredients.
- To make the fruit chutney: In a saucepan, combine all ingredients and bring to a boil over medium heat. Stirring occasionally, simmer, uncovered, about 45 minutes until mixture becomes thick. Cool chutney prior to service.
For each serving, to order: In a non-stick skillet, melt 1 tablespoon butter. Place quesadilla in skillet and cook on each side until golden. Cut each quesadilla into wedges. Garnish with fruit chutney, lime wedges and cilantro.