Pavo Quesadilla with Fruit Chutney



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



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.


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.

Nutrition Facts

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