Turkey and Cheese Quesadillas with Cranberry Chipotle Creama
By Matt Hussey
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
Ingredients
2 to 3 lbs leftover turkey, cut into small bite-sized pieces
8 flour burrito-sized tortillas
1 lb queso quesadilla cheese, shredded
2 tablespoons butter
1 tablespoon Blackstone Street Taco seasoning
1 bag frozen onions and peppers (or use fresh)
½ cup sour cream
¼ cup cranberry sauce
1 tablespoon diced chipotles in adobo sauce
1 teaspoon Blackstone Street Taco seasoning
Juice of half a lime
Directions
Preheat your Blackstone griddle on low heat.
Cut the turkey into small, bite-sized pieces.
In a bowl, mix together all the creama ingredients until well combined.
Melt 1 tablespoon of butter on the griddle. Place the turkey and veggies on the griddle in separate locations. Mix well and heat through for about 1 minute.
Add the Blackstone Street Taco seasoning, and mix it in with the turkey and veggies for 2-3 minutes. Push the mixture to a cooler zone and clean up the warm zones for the tortillas.
Add the remaining butter to the warm zones. Place tortillas down, then add cheese, turkey, veggies, and more cheese on one half of each tortilla.
Fold the unused portion over and cook until golden brown. Flip onto the other side and cook until browned and the cheese is melted.
Remove from the griddle and cut into triangles. Serve with the cranberry chipotle creama.
Enjoy your delicious Turkey and Cheese Quesadillas with a flavorful Creama!
