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Donal Skehan
Spicy Turkey and Brie Quesadillas with Pantry Salsa | DonalSkehan.com
  • christmas

Spicy Turkey and Brie Quesadillas with Pantry Salsa

December 30

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.

  • serves Serves 4
  • time 35mins

Method

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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. Repeat with the remaining tortillas. Serve the quesadillas cut up with the salsa for dunking.

Ingredients

1 tbsp olive oil 

1 bunch spring onions, thinly sliced 

1 tbsp fajita spice mix 

10oz leftover carved turkey breast or leg meat 

1 tbsp sliced pickled jalapenos 

8 small flour tortillas 

½ small bunch coriander, torn 

7oz brie or camembert, thickly sliced 

Sea salt & freshly ground black pepper

 

For the pantry salsa:

1 x 14oz can plum tomatoes

Pinch chilli flakes

2 tsp brown sugar 

1 tsp red wine vinegar

2 tsp chipotle paste 

1 tbsp olive oil 

1 bunch spring onions, thinly sliced 

1 tbsp fajita spice mix 

300g leftover carved turkey breast or leg meat 

1 tbsp sliced pickled jalapenos 

8 small flour tortillas 

½ small bunch coriander, torn 

200g brie or camembert, thickly sliced 

Sea salt & freshly ground black pepper

 

For the pantry salsa:

1 x 400g can plum tomatoes

Pinch chilli flakes

2 tsp brown sugar 

1 tsp red wine vinegar

2 tsp chipotle paste 

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