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Pavo Quesadilla with Fruit Chutney
Serves 12
1oz. canola oil
1/3c. red bell pepper, seeded and small dice
1/3c. green bell pepper, seeded and small dice
2T. cilantro, chopped
2T. red onion, small dice
1T. jalapeño pepper, seeded and finely minced
6oz. cooked turkey, small dice
66-in. flour tortillas
6oz. cream cheese, softened
6slices Jalapeño Jack cheese
Butter as needed
Fruit chutney

Heat oil in a large skillet. Add bell peppers, cilantro, onion and jalapeño. Sweat vegetables 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.

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 chutney, lime wedges and cilantro.

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Comida MexicanaEl Restaurante MexicanoCocina Mexicana
Pavo Quesadilla
Courtesy National Turkey Federation (www.eatturkey.org)

The Fruit Chutney:
1/2c. mango, peeled and small dice
1/2c. pineapple, peeled and small dice
2oz. dark raisins
2t. fresh ginger root, peeled and minced
1t. garlic, minced
4oz. brown sugar
1/2med. jalapeño pepper, seeded and minced
2oz. onion, small dice
4oz. cider vinegar
1t. salt
2limes, cut into wedges
Cilantro leaves as needed

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 before serving.

—Source: National Turkey Federation; recipe developed by Chef Steve Felenzack of the Hyatt Regency, Miami, Fla.

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