June 27, 2016
- Yields: 18 wedges
For the turkey
For the guacamole
For the quesadillas
1Shred the turkey and sprinkle over the spices, thyme and season with a little salt and pepper.
2Drizzle over the olive oil and rub the turkey all over.
3Set aside in the fridge to marinate for a couple of hours, overnight is fine if you have time.
4Make the guacamole by mashing the avocado in a bowl along with the rest of the ingredients.
5Season to taste with salt and pepper and chilli and mix until you have a desired consistency, smooth or a little lumpy.
7Over a medium heat, add a little olive oil in a non-stick frying pan and fry the turkey until it is warmed though – about 2-3 minutes.
8Set aside to allow to cool a little.
9Lay out three tortillas on the worktop and scatter over the sweetcorn, tomatoes, and spring onions, along with the shredded turkey.
10Divide the cheese between the three tortillas and arrange the Pink Lady apple slices on top.
11Take the remaining three tortillas and spread the crème fraiche evenly between them.
12Lay on top of the filled tortillas and press down firmly making a sandwich.
13Chill until need - up to 24 hours well wrapped in the fridge is fine - if you are cooking from cold you will need to add a couple of minutes to the cooking time.
14Over a medium high heat, add a little oil in a frying pan large enough to fit the quesadilla.
15When it is hot lower in one of the quesadillas and fry for 4-5 minutes until it has crisped up.
16Using a fish slice, carefully flip over and fry for a further 2-3minutes or so until crisp.
17Repeat with the other quesadillas, cutting into wedges when crisp.
18Serve whilst still warm.