Grilled Turkey and Cranberry Quesadillas
Prep Time
10 minutes plus 30 minutes marinatingCooking Time
10 minutesServing Size
Serves: 6-8
Ingredients
150g Ocean Spray® Whol
eberry Cranberry Sauce
60ml olive oil
60ml red wine vinegar
1 clove garlic, finely chopped
1 jalapeño pepper, diced
1/2 tsp cayenne pepper
450g turkey steaks
3-5 tbsp vegetable oil
8 medium flour tortillas
200g Emmental or Gruyère cheese, grated
150g cooked stuffing
Steps
Mix together the Wholeberry Cranberry Sauce, olive oil, vinegar, garlic, jalapeño and cayenne in bowl; whisk until well mixed. Place turkey in resalable plastic bag; add cranberry mixture. Seal bag and turn to coat. Refrigerate for at least 30 minutes.
Preheat a griddle to medium-low heat. Griddle the turkey for about 6 -8 minutes or until no longer pink inside, turning during cooking. Remove from griddle and cut into bite-size pieces; set aside.
Increase griddle to a high heat. Lightly brush one side of each tortilla with vegetable oil. Place on the griddle, oil side down. Sprinkle with a thin layer of cheese and top evenly with cooked turkey. Add several tsps of remaining Wholeberry Cranberry Sauce and the stuffing evenly on each. Top with a little more cheese. Brush another tortilla with more oil and place oil side up over the filling. Flip over and cook for a further 2 to 3 minutes or until cheese is melted and other side is crisped. Repeat with the other tortillas and filling. Serve hot.
TIP: These can also be made using leftover cooked turkey.