Thursday, August 5, 2010

Cheesy Turkey Quesadilla with Mango-Ginger Chutney

My mom has been trying to clean out the shelves in our freezer now for the last few weeks to make room for our frozen fruit order, which we use to make a huge amount of jam each year.  The biggest obstacles to achieving that goal were two fat, frozen turkeys that sat perched on one of the shelves.  Mocking her with the exorbitant amount of space they were taking up. 

So we cooked them.  Both of them...on the same day.  These were not small turkeys, mind you.  Their combined weight was just shy of 50 pounds, and we roasted them all day, one after the other, filling the house with the delicious smell.  I woke up and for a moment, thought it was Thanksgiving.  We cut away the meat for what seemed like hours, never quite seeming to find the end of it, filling up containers and gallon freezer bags with the succulent and tender meat.  About 20 people came to the gathering at which this turkey was served, and while they did their part in helping us consume it, we are still swimming in the leftovers.  I don't mind this, as I love turkey and haven't eaten it in over a year, and hey - it's a chance to get a bit creative with how to use it.  This is what I came up with today.

This is very quick to make, perfect for a dinner or lunch where you don't have a lot of time to prepare a full meal.  And while I don't usually like the texture of corn tortillas when they haven't been cooked, these puff up into a lovely soft shell for the toppings, and the light sprinkling of garlic, salt and pepper on the outside might make you forget that you're eating one made from corn.  I happened to have Trader Joe's Mango Ginger Chutney on hand, but you could really use any chutney you like for this. 

Cheesy Turkey Quesadilla with Mango-Ginger Chutney

For each quesadilla:
1 - 2 tbsp. of your favorite chutney (I used Trader Joe's Mango Ginger Chutney)
~1/3 cup Daiya Vegan Mozarella Cheese
~1/3 cup shredded turkey (or shredded chicken)
1 gluten-free corn tortilla
Any other toppings you like! (sliced bell peppers, mushrooms, red onions, etc.)
Cooking spray
Garlic powder
Salt and pepper to taste

Spray a small nonstick pan with the cooking oil, coating well.  Sprinkle a generous amount of garlic powder over the cooking spray evenly, and then add a little salt and pepper as well (to your own taste).  Place 1 corn tortilla in the pan and push it around the pan a bit to coat it well with the cooking spray and spices.

Spread about 1 - 2 tbsp. of the chutney over the tortilla.  Sprinkle cheese over the chutney, and then evenly place the rest of your toppings on top of the cheese.  Cook over medium-high heat for about 4 - 6 minutes until the cheese is melted, and then fold in half and continue to cook for another minute or so to brown both sides.  Serve immediately.

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