Chipotle Turkey Quesadilla Recipes

CHIPOTLE TURKEY AND CORN QUESADILLAS

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.

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.

CHIPOTLE-TURKEY QUESADILLA

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.

CHIPOTLE CHICKEN QUESADILLAS

Steps:

• Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel.
• Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper.
• Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients.
• With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total.
• Transfer with spatula to cutting board; cover with aluminum to keep warm. Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc).