Best 7 Pepperjack And Smoked Turkey Quesadillas With Chili Lime Dipping Sauce Recipes

PEPPERJACK AND SMOKED TURKEY QUESADILLAS WITH CHILI-LIME DIPPING SAUCE

Steps:

• Top each tortilla with 1/4 cup cheese and 2 turkey slices; fold tortillas in half.
• Heat large nonstick skillet on medium heat. Add about 1-1/2 tsp. of the butter; heat until melted. Add 1 folded tortilla; cook 3 minutes on each side or until golden brown on both sides. Remove from skillet; cut into 6 wedges. Cover to keep warm. Repeat with remaining tortillas, adding remaining butter to skillet as needed.
• Mix sour cream, chili powder and lime juice until well blended. Serve with the warm quesadillas.

TURKEY QUESADILLAS

Steps:

• In a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings., For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese. Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges.

SMOKED TURKEY QUESADILLAS

Steps:

• In medium bowl, mash avocado. Stir in cream cheese, cumin, garlic powder, salt and pepper. Stir in tomatoes and chiles.
• Sprinkle 3/4 cup of the Monterey Jack cheese on 4 of the tortillas. Top each with turkey slice. Spread avocado mixture over turkey. Top with remaining turkey slices. Sprinkle with 3/4 cup of the Cheddar cheese. Top with remaining tortillas.
• In 12-inch skillet, melt 1/2 tablespoon of the butter over medium heat. Add 1 quesadilla; cook 2 to 4 minutes, turning once, until golden brown. Repeat with remaining butter and quesadillas. Garnish with remaining Monterey Jack and Cheddar cheeses. Top each with olive slice.

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.

SMOKED TURKEY QUESADILLA

Steps:

• Spread one side of tortilla with butter. Place tortilla greased side down on griddle. Sprinkle with cheese, then top with turkey. , Fold tortilla in half. Cook over low heat for 2-3 minutes on each side or until golden brown and cheese is melted. Serve with salsa if desired.

PEPPERJACK AND SMOKED TURKEY QUESADILLAS WITH CHILI-LIME DIPPING SAUCE

Steps:

• evenly sprinkle each tortilla with 1/4 cup of cheese and place 2 slices of smoked turkey cutlets over one side of the tortilla fold the tortillas in half and reserve place a 12" nonstick saute pan over medium heat and place about 1 1/2 tsp of butter in the pan once the butter is melted place a tortilla in the pan and cook until golden brown (about 2-3 min) flip and cook 2nd side cut quesadillas into wedges serve with sauce: place sour cream, chilli powder, and lime juice in small bowl mix until smooth

SMOKED TURKEY CHILI

Steps:

• If the turkey has skin, dice finely. Chop the turkey in ½ to ¾ inch cubes. Chop the onion and green pepper into medium pieces. Crush the garlic. Put on rubber or latex gloves. If you are using jalapeno for garnish, finely dice it. Finely dice the chipotle in abodo sauce.
• Heat oil in a dutch oven or stock pot. If you have skin, render the fat slowly. Remove the cracklings and snack on them. They are delicious. You deserve it, your dog doesn't.
• Add the onion and green pepper to the pot and sauté until the onion becomes translucent. Add the garlic and cook gently so as not to burn it. Add the dry spices and cook to release the flavors.
• Drain the beans. You may reserve ½ cup of bean liquid to help thicken the chili. I do not like beans, only tolerating cannellinis, lentils, and chickpeas, so I rinse the beans well in a colander.
• Add the turkey, beans, diced green chiles, chile in abodo sauce, chicken broth (and reserved bean liquid if using) to the pot. Stir well. Cover and simmer 30 to 45 minutes. Stir frequently. Add a bit of chicken broth if it is getting dry.
• Taste & adjust seasonings. If the chili is soupy, add 1 or 2 tablespoons of masa harina and stir thoroughly. Cook 10 - 15 minutes more to thicken. If it is too dry, add a little chicken broth.
• Just before serving, add ¼ to 1/3 cup whipping cream. If you are using turkey breast, this dish is very low fat, and the cream will help, especially if you do not like sour cream in your chili. If you make this in advance, do not add the cream until you reheat it.