Turkey Quesadillas

Turkey Quesadillas

by Northern Life

Turkey QuesadillasMakes 18 wedges, serving 4-6 as a main course or more for a party snack

Ingredients for the turkey

• 350g cooked turkey
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried thyme
• salt & freshly ground black pepper
• 2 tsp olive oil

For the guacamole

• 2 ripe avocados
• 1 small clove garlic, crushed
• juice of ½ a lime, or to taste
• a shake of chilli sauce, i.e. Tabasco (optional)
• a tablespoon of finely chopped coriander
• salt & freshly ground black pepper

For the quesadillas

• 6 large soft tortillas (wraps)
• a small tin of sweetcorn, drained (120g)
• a handful of cherry tomatoes, quartered
• 3 spring onions, chopped
• 250g mature cheddar cheese, grated
• 2 Pink Lady apples, cored & thinly sliced
• 3 tbsp creme fraiche or sour cream
• a little vegetable oil for frying


Shred the turkey and sprinkle over the spices, thyme and season with a little salt and pepper. Drizzle over the olive oil and rub the turkey all over. Set aside in the fridge to marinate for a couple of hours, overnight is fine if you have time. Make the guacamole by mashing the avocado in a bowl along with the rest of the ingredients. Season to taste with salt and pepper and chilli and mix until you have a desired consistency, smooth or a little lumpy. Set aside. Over 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. Set aside to allow to cool a little. Lay out three tortillas on the worktop and scatter over the sweetcorn, tomatoes, and spring onions, along with the shredded turkey. Divide the cheese between the three tortillas and arrange the Pink Lady apple slices on top. Take the remaining three tortillas and spread the crème fraiche evenly between them. Lay on top of the filled tortillas and press down firmly making a sandwich. Chill 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. Over a medium high heat, add a little oil in a frying pan large enough to fit the quesadilla. When it is hot lower in one of the quesadillas and fry for 4-5 minutes until it has crisped up. Using a fish slice, carefully flip over and fry for a further 2-3minutes or so until crisp. Repeat with the other quesadillas, cutting into wedges when crisp. Serve whilst still warm. www.pinkladyapples.co.uk