Smoky chipotle, turkey, cherries, and melted cheese folded in crisp quesadilla pockets for quick dinners.
# Components:
→ Filling
01 - 1 cup shredded cooked turkey breast
02 - 1/2 cup pitted and chopped dark sweet cherries (canned or frozen)
03 - 2 tablespoons finely chopped chipotle peppers in adobo sauce
04 - 1/2 cup shredded Monterey Jack cheese
05 - 1/4 cup shredded sharp cheddar cheese
06 - 2 tablespoons finely chopped red onion
07 - 1 tablespoon chopped fresh cilantro (optional)
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon salt
→ Assembly
10 - 4 medium (8-inch) flour tortillas
11 - 1 tablespoon olive oil or melted butter (for brushing)
→ For Serving (Optional)
12 - Sour cream
13 - Lime wedges
14 - Extra cilantro
# Directions:
01 - In a medium bowl, combine the shredded turkey, chopped cherries, chipotle peppers, Monterey Jack cheese, cheddar cheese, red onion, cilantro (if using), cumin, and salt. Mix thoroughly until all ingredients are well incorporated.
02 - Lay out the flour tortillas. Spoon the prepared filling evenly onto one half of each tortilla, maintaining a 1/2-inch border along the edges.
03 - Fold each tortilla in half over the filling, creating a pocket. Gently press the edges to ensure a secure seal.
04 - Lightly brush the exterior of each quesadilla pocket with olive oil or melted butter.
05 - Heat a large nonstick skillet or griddle over medium heat. Place the prepared quesadilla pockets onto the hot surface. Cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese inside is fully melted.
06 - Remove the quesadilla pockets from the skillet. Allow them to cool for one minute before slicing in half. Serve immediately with optional accompaniments such as sour cream, lime wedges, and extra cilantro.
