Pavo Quesadilla with Fruit Chutney

Menu Part: 
Cuisine Type: 


For quesadillas:
1 oz. canola oil
1⁄3 cup red bell pepper, seeded and small dice
1⁄3 cup green bell pepper, seeded and small dice
2 tbsp. cilantro, chopped
2 tbsp. red onion, small dice
1 tsp. jalapeño pepper, seeded and finely minced
6 oz. cooked turkey, small dice
6 (6-inch) flour tortillas
6 oz. cream cheese, softened
6 slices jalapeño Jack cheese

For Pico Mucho Fruit Chutney:
1⁄2 cup mango, peeled and small dice
1⁄2 cup 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 med. jalapeño pepper, seeded and minced
2 oz. onion, small dice
4 oz. cider vinegar
1 tsp. salt

For service:
Butter, as needed
2 limes, cut into wedges
Cilantro leaves, as needed


1. To make the quesadillas: Heat oil in a large skillet. Add bell peppers, cilantro, onion and jalapeño. Sweat for a few minutes. Remove from pan and cool. Add turkey to the pepper-onion mixture.

2. 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.

3. To make the fruit chutney: In a saucepan, combine all ingredients and bring to a boil over medium heat. Stirring occasionally, simmer, uncovered, about 45 minutes until mixture becomes thick. Cool chutney prior to service.

4. For each serving, to order: In a non-stick skillet, melt 1 tablespoon butter. Place quesadilla in skillet and cook on each side until golden. Cut each quesadilla into wedges. Garnish with fruit chutney, lime wedges and cilantro.

More From FoodService Director

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources