CHIPOTLE TURKEY AND CORN QUESADILLAS
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
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
TURKEY AND SWEET POTATO QUESADILLAS WITH CHIPOTLE MAYO
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.
GRILLED CHIPOTLE-CHICKEN QUESADILLAS
The "sauce" is what makes these quesadillas unique. Serve with Pico de gallo or your favorite salsa. Directions for both a grill or stovetop. From Sunset Magazine
Provided by cookiedog
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
- In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
- Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
- Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches). Grill uncovered turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
- Slice each quesadilla into wedges and serve with salsa on the side.
Nutrition Facts : Calories 508.5, Fat 27.8, SaturatedFat 13.8, Cholesterol 133.3, Sodium 473.1, Carbohydrate 22.6, Fiber 3, Sugar 1.3, Protein 41.9
CHIPOTLE-TURKEY QUESADILLA
A cheesy turkey quesadilla gets a big flavor boost two ways-first with chile pepper-spiked salsa and then with a citrusy mixed-fruit topping.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Mix salsa and chile powder. Top tortilla with cheese, turkey and salsa mixture; fold in half.
- Cook in nonstick skillet on medium-high heat 2 min. on each side or until quesadilla is golden brown on both sides and cheese is melted.
- Serve with remaining ingredients.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 950 mg, Carbohydrate 47 g, Fiber 3 g, Sugar 17 g, Protein 15 g
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TURKEY CRANBERRY-CHIPOTLE QUESADILLAS - BOULDER LOCAVORE®
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Ratings 2Category Main CourseCuisine AmericanTotal Time 20 mins
- In a mixing bowl combine 1 cup of the chipotle salsa and the cranberry sauce. Whisk to fully combine.
- For each quesadilla (if using mini tortillas halve the ingredients between two mini quesadillas): Spread 1 to 2 tablespoons cream cheese on a tortilla. Layer with 1/3 cup turkey, a couple spoonfuls of the cranberry-chipotle mixture spread over the turkey, 1/4 cup gouda cheese and topped with a second tortilla.
- Warm the quesadilla to melt the cheese in a heavy skillet over medium heat, in the microwave or in a press. Note: if in the microwave the top tortilla may curl at the edges. Cut into quarters and serve with a sprinkling of chopped cilantro leaves.
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