Chipotle Turkey And Corn Quesadillas Food

TURKEY AND SWEET POTATO QUESADILLAS WITH CHIPOTLE MAYO

Turkey and Sweet Potato Quesadillas with Chipotle Mayo image

Provided by Food Network

Time 14m

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 cups shredded leftover turkey
1/4 cup salsa (I like tomatillo but whatever you have is fine)
4 large flour tortillas
1/2 cup sweet potatoes, mashed
1 cup shredded Cheddar
2 tablespoons canola oil
1/2 cup mayonnaise
2 tablespoons sour cream
1 lime, juiced
1 canned chipotle pepper, chopped
1/2 teaspoon ground cumin
1 tablespoon chopped cilantro
Salt and freshly ground black pepper
1 green onion for garnish, sliced

Steps:

In a large bowl combine leftover turkey and salsa. To construct quesadilla, place one tortilla on work surface and spread with half the mashed sweet potato. Then add half the turkey mixture and half the cheese. Top with tortilla and brush with a bit of canola oil.
In a large skillet over medium high heat add quesadilla oil side down then brush the top with oil. Cook for about 3 minutes until bottom begins to brown and cheese starts to melt. Flip and repeat.
In a small bowl combine mayonnaise, sour cream, lime juice, chipotle, cumin, and cilantro, and season with salt and pepper.
Remove quesadilla from pan, cut into wedges and serve with chipotle dipping sauce. Garnish with green onions.

CHIPOTLE TURKEY AND CORN QUESADILLAS

Chipotle Turkey and Corn Quesadillas image

Ready in just 20 minutes, this satisfying dish makes a great weeknight dinner or after-school snack.

Provided by Inspired Taste

Categories Entree

Time 20m

Yield 2

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1/2 cup sliced fresh mushrooms
1 small onion, halved, thinly sliced
1/4 cup frozen corn (from 12-oz bag)
4 to 6 dashes chipotle red pepper sauce
4 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
8 slices deli turkey
1 small tomato, seeded, chopped
1 small avocado, pitted, peeled and chopped
Juice of 1 lime
Salt and pepper to taste

Steps:

In small skillet, heat oil over medium heat. Cook mushrooms and onion in oil 2 to 3 minutes, stirring occasionally, until vegetables begin to brown. Add corn; cook until thoroughly heated. Season with salt and pepper, if desired, and pepper sauce.
Place 2 of the tortillas on work surface; top each with 2 tablespoons cheese, half of the mushroom mixture, 4 slices turkey, another 2 tablespoons cheese and a second tortilla. Heat griddle or large skillet over medium heat. Add quesadillas; cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
Meanwhile, in small bowl, mix all salsa ingredients.
Cut each quesadilla into 4 wedges; serve with salsa.

Nutrition Facts : ServingSize 1 Serving

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