Apple and turkey quesadillas with sour cream recipe
A good sharing dish for a casual drinks party, and it will work well as a festive entertaining dish. If you are short on time substitute the marinated chicken for ready cooked chicken breast and ready-made guacamole.
These quesadillas can be chilled in the fridge once assembled for up to 24 hours so they are a great get-ahead party snack. Make the guacamole just before you want to eat it.
Ingredients
For the turkey- 350 g cooked turkey
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 pinch salt & freshly ground black pepper
- 2 tsp olive oil
- 2 ripe avocados
- 1 small clove garlic, crushed
- 0.5 lime, juice only
- 1 shake of chilli sauce, i.e. Tabasco
- 1 tbsp finely chopped coriander
- 1 pinch salt & freshly ground black pepper
- 6 large soft tortillas (wraps)
- 1 small tin of sweetcorn, drained (120g)
- 1 handful of cherry tomatoes, quartered
- 3 spring onions, chopped
- 250 g mature cheddar cheese, grated
- 2 apples, cored & thinly sliced
- 3 tbsp creme fraiche or sour cream
- 1 dash vegetable oil for frying
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- 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 3 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 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 carefully 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 2-3 minutes or so until crisp.
Recipe courtesy of pinkladyapples.co.uk
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