1 oz canola oil
1/3 c red bell pepper, seeded and small dice
1/3 c green bell pepper, seeded and small dice
2 tbsp cilantro, chopped
2 tbsp red onion, small dice
1 tsp jalapeno pepper, seeded and finely minced
6 oz COOKED TURKEY, small dice
6 6-inch flour tortillas
6 oz cream cheese, softened
6 Slices Jalapeno Jack cheese
1/2 c mango, peeled and small dice
1/2 c 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 Medium jalapeno pepper, seeded and minced
2 oz onion, small dice
4 oz cider vinegar
1 tsp salt
Butter As needed
2 Each limes, cut into wedges
Cilantro leaves As needed
Quesadillas
Heat oil in a large skillet. Add bell peppers, cilantro, onion and jalapeno. 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.
Pico Mucho Fruit Chutney
In a saucepan, combine all ingredients and bring to a boil over medium heat.
Stirring occasionally, uncovered, simmer about 45 minutes until mixture becomes thick.
Cool chutney prior to service.
Service
Per order: In a non-stick skillet, melt 1 tablespoon butter. Place quesadilla in pan and cook on each side until golden.
Cut each quesadilla in half forming wedges. Garnish with Fruit Chutney, lime wedges and cilantro.
320 Total Calories
170 Calories from Fat
20 g Total Fat
31 % Daily Total Fat
10 g Saturated Fat
50 % Daily Saturated Fat
55 g Cholesterol
18 % Daily Cholesterol
480 mg Sodium
20 % Daily Sodium
27 g Total Carbohydrates
9 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
15 g Sugars
10 g Protein
15 % Daily Protein
35 % Daily Vitamin C
15 % Daily Calcium
8 % Daily Iron