Spicy Turkey and Brie Quesadillas with Pantry Salsa
Equipment
- Chopping board
- Sieve
- Knife
- Small saucepan
- Wooden spoon
- Non-stick frying pan
Ingredients
- 1 tbsp olive oil
- spring onion thinly sliced
- 1 tbsp mixed spice fajita
- 300 g cooked turkey meat leftover breast or leg meat
- 1 tbsp jalapeno slices pickled
- 8 small flour tortillas
- fresh coriander 1/2 small bunch
- 200 g brie or camembert, thickly sliced
- sea salt
- ground black pepper
For the pantry salsa:
- 400 g tinned plum tomatoes
- pinch chilli flakes
- 2 tsp brown sugar
- 1 tsp red wine vinegar
- 2 tsp chipotle paste
Instructions
- Thinly slice the spring onion.
- To make the salsa, drain the tomatoes through a sieve in the sink to remove all the juices and excess liquid. Tip the plum tomatoes into a bowl lined with kitchen roll and dab the tomatoes to remove any excess liquid.
- Roughly chop the tomatoes into chunky pieces and place in a pan with the chilli flakes, brown sugar , red wine vinegar and chipotle over a medium heat. Bring to a simmer and cook uncovered for 15 mins, stirring regularly until thickened and glossy. Season with salt and allow to cool completely.
- Thickly slice the brie.
- Slice some coriander.
- Heat the olive oil in a non-stick frying pan over a medium heat. Add the spring onions and fry for 3 minutes. Stir in the fajita mix and cook for 1 minute. Add the turkey, jalapenos, some seasoning and heat everything through until piping hot.
- Heat a griddle or non-stick frying pan over a high heat. Add a tortilla and top with a quarter of the turkey mix, cheese and coriander.
- Place a second tortilla on top and cook for 1-2 minutes before flipping and cooking on the other side or until the cheese becomes molten and gooey.
- Serve the quesadillas cut up with the salsa for dunking.
Notes
If the leftovers are still needing a spruce though, try these Spicy Turkey & Brie Quesadillas with Pantry Salsa, use up the leftovers but say a firm goodbye to Christmas.
Nutrition
Calories: 468kcal
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