Chipotle Turkey and Pumpkin Seed Quesadillas
This dish starts with melted cheese, tucked between two buttery, crisp tortillas. To spice it up, we add chipotle chiles, which are smoked jalapeños that have been dried and ground.
- 2 cups cooked turkey simmered in a little stock with 1/2 teaspoon chipotle powder Add to list
- 1/4 cup pumpkin seeds, toasted Add to list
- 1/2 cup ranch dressing combined with 1 teaspoon chipotle powder (you may adjust the amount of chipotle to your taste, depending on how spicy you like it) Add to list
- 12 ounces or more Monterey jack or Mexican cheese such as Cotija, grated Add to list
- 8 (10-inch) flour or whole wheat tortillas Add to list
- Softened butter or vegetable oil Add to list
To assemble and cook a quesadilla, spread or brush the softened butter or vegetable oil on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread one quarter of the cheese mixture on top of the tortilla and top with one quarter of the turkey and the pumpkin seeds.
Spread the other tortilla (the non-buttered side) with the ranch-chipotle mixture and place it, butter side up, on top of the turkey. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Remove to a platter and keep it warm. Repeat process 3 more times with remaining tortillas and filling.
To serve, cut each quesadilla into 8 wedges and serve with the salsa on the side.
For Cranberry Salsa
Combine all of the ingredients in a small bowl.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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