Sweet potato and turkey quesadillas with cranberry pico de gallo - KNOE 8 News; KNOE-TV; KNOE.com |

Sweet potato and turkey quesadillas with cranberry pico de gallo

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Sweet Potato and turkey quesadillas with cranberry pico de gallo


Masa flour 1/2 cup-2/3 cup
Water 1/3 cup
Shortening 1-2T
Sweet potato (whipped) 2T
Olive Oil 4T


Sweet potato tortillas 4ea
Turkey (cooked and chopped) 2C
Olive Oil $T
Cheddar shredded 1/2C
Pepper jack cheese (shredded) 1/2C


Cranraisins 1/2C
Thyme (picked and chopped) 1T
Green onion diced 2T
Jalapeno diced 1T
Red bell pepper diced 1T
Red or Yellow onion 1T
Garlic Chopped 1tsp
Olive Oil 2T
Lemon juice 2tsp
salt and pepper as needed


For tortillas mix all ingredients except for 1/4C of masa flour and olive oil.  Roll out into 4 balls and refrigerate.  If mixture is too wet, add remaining 1/4C of masa, roll into balls and refrigerate for at least 30 min.  Place individual balls of masa mixture in between 2 pieces of greased saran wrap and roll out flat with rolling pin.  Tortilla should separate from saran wrap and hold it's shape.  If not add more masa flour to mix until it does.  Heat 1T of olive oil in skillet and cook 1 tortilla at a time.  When tortilla is cooked remove from skillet and place on paper towel to drain.  Repeat this with remaining tortillas.  For quesadilla place 1T olive oil in skillet.  Place 1 tortilla in skillet over low to medium flame.  Top tortilla with turkey and cheeses and 1 more tortilla shell.  Flip quesadilla and cook until cheese is melted.  By this time tortilla should be reheated and crisp.  For pico combine all ingredients and mix thoroughly.  Cut quesadilla in half and serve with cranberry pico and sour cream.

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