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Essential Cuisine

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Turkey, Spinach, Avocado and Cream Cheese Quesadillas

Turkey, Spinach, Avocado and Cream Cheese Quesadillas
PREP TIME: 15 mins
COOKING TIME: 30 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.

Ingredients...

Corn oil

5 shallots, peeled and finely chopped 

2 garlic cloves, peeled and crushed 

1kg baby leaf spinach, washed and dried with any stalks removed

500g cooked turkey meat, cut into thin strips

25g Essential Cuisine Dark Mexican Seasoning

10g Essential Cuisine Turkey Stock Mix

Salt and pepper

20 15cm flour tortillas

350g soft cream cheese

3 ripe avocadoes, peeled, de-stoned and diced

5 jalapeno chilli peppers, de-seeded and finely sliced

350g Monterey Jack cheese

Method...

  1. Heat the corn oil in a frying pan, gently sweat the shallots and garlic until soft but with little colour, add the cooked turkey strips, Mexican Seasoning Mix and Turkey Stock Mix, cook quickly, then remove from the heat, transfer to a bowl.

  2. Sweat the spinach in hot oil until wilted, season with salt and pepper. Drain into a colander to remove the excess moisture. Combine with the shallot, garlic, turkey and Mexican Seasoning Mix.

  3. Lay out 10 tortillas on a work surface. Spread the cream cheese over the tortillas and cover with the turkey mix, then the avocado, leaving a clean edge.

  4. Sprinkle the chilli and the Monterey Jack cheese over the mix and place the remaining tortillas on top. Wet the edges and press together to seal.

  5. Pan fry the quesadillas one at a time in corn oil until golden on both sides and heated through, keep in a low oven while you finish cooking.

  6. Cut into wedges and serve with sour cream and fresh tomato salsa.

This recipe features...

Turkey Stock Mix

Turkey Stock Mix

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From Garden To Kitchen Recipe Book

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