Pavo Quesadilla with Fruit Chutney

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
12

Ingredients

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

Steps

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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources