Turkey Quesadillas with Cranberry Chipotle Salsa
Crispy wheat tortillas with juicy turkey, corn and black beans, served with a fruity cranberry chipotle salsa. A festive Thanksgiving classic with a Mexican twist that uses up leftover turkey and is easy to make for guests.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 8 pc Wheat tortillas (approx. 20 cm)
- 500 g Turkey breast fillet
- 200 g Cheddar, grated
- 1 can Can of corn, drained
- 1 can Can of black beans, drained
- 1 pc red bell pepper
- 1 pc red onion
- 150 g Cranberries, fresh or frozen
- 100 ml Orange juice
- 2 pc Chipotle chilies in adobo, finely chopped
- 1 tbsp Maple syrup
- 1 pc Lime, juice and zest
- 1 bunch Bunch of coriander
- 150 g Sour cream
- 1 tsp Ground cumin
- 1 tsp Sweet paprika powder
- Salt
- Pepper
- 2 tbsp Cooking oil
Method
- Combine the cranberries with orange juice, a pinch of salt, the maple syrup and one chipotle in a small pot and simmer over medium heat for about 10 minutes, until the berries burst and the mixture thickens slightly. Remove from the heat and let cool.
- Cut the turkey into thin strips and season with cumin, paprika powder, salt and pepper.
- Finely dice the onion and cut the bell pepper into strips. Heat 1 tbsp oil in a large pan and fry the turkey strips over high heat for 5 to 6 minutes, until cooked through on all sides. Remove from the pan.
- In the remaining oil, fry the onion and bell pepper for 3 minutes. Return the corn, beans and turkey to the pan, season with lime juice and heat briefly.
- Finely chop the coriander and stir half of it into the cooled cranberry salsa. Mix the sour cream with lime zest and a pinch of salt until smooth.
- Place one-eighth of the cheddar on a tortilla, spread some filling on top, sprinkle with cheese and cover with a second tortilla. Toast in a dry pan over medium heat for 2 to 3 minutes per side, until golden brown. Keep warm and cut into triangles.
- Serve the quesadillas with the cranberry chipotle salsa, the lime sour cream and the remaining coriander.