Grilled Turkey And Brie Quesadillas With Avocado Red Onion Relish Recipes

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GRILLED TURKEY AND BRIE QUESADILLAS WITH AVOCADO-RED ONION RELISH



Grilled Turkey and Brie Quesadillas with Avocado-Red Onion Relish image

May serve wedges on an oversized platter with the avocado relish in a bowl resting to one side of the platter.

Provided by Allrecipes Member

Time 1h30m

Yield 8

Number Of Ingredients 15

1 cup pure maple syrup
¼ cup prepared horseradish, drained
2 tablespoons Gulden's® Dijon Mustard
2 tablespoons ancho chile powder
3 avocado, NS as to Florida or Californias ripe avocados, finely chopped
½ small red onion, finely chopped
1 jalapeno pepper, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 ⅔ tablespoons olive oil
1 serving PAM® No-Stick Cooking Spray
1 ½ pounds boneless turkey breast tenderloins, rinsed and patted dry
12 (8 inch) flour tortillas
1 small red onion, thinly sliced
12 ounces brie cheese, cut into 16 pieces

Steps:

  • In a medium mixing bowl, combine maple syrup, horseradish, mustard, ancho chili powder and salt and pepper to taste. Let stand 30 minutes at room temperature before using.
  • In a medium mixing bowl, combine avocado, diced onion, jalapeno, cilantro, lime juice, 1 tablespoon of the olive oil and salt and pepper to taste.
  • Add tenderloins, toss to coat and refrigerate 30-60 minutes, stirring frequently.
  • Meanwhile, prepare outdoor grill for cooking over medium direct heat. Coat grill with cooking spray. When grill is ready, remove tenderloins from marinade, discarding marinade. Place tenderloins on grill rack, cover grill and cook 15 to 25 minutes or until meat is no longer pink in center. (170 degrees), turning once or twice.
  • Place tenderloins on a cutting surface and allow to stand 10 minutes. Cut into 32 slices.
  • Heat grill to medium-high heat.
  • Place 8 of the tortillas on a clean work surface. Divide the brie and onion slices among the 8 tortillas. Top each tortilla with 4 slices of turkey. Stack to make four 2-layer quesadillas and top with the remaining tortillas. Brush the top tortilla with the remaining 2 teaspoons oil and place oil-side down on grill. Grill until golden brown, about 2 to 3 minutes. Brush the top of the quesadillas with oil and carefully turn over. Cook until cheese melts and bottom is golden brown.
  • Place quesadillas on a clean work surface and cut into quarters. Top each quarter with a tablespoon of the relish. Garnish with additional cilantro, if desired.

Nutrition Facts : Calories 749 calories, Carbohydrate 77.5 g, Cholesterol 104 mg, Fat 31.7 g, Fiber 8.5 g, Protein 39.5 g, SaturatedFat 10.9 g, Sodium 766.5 mg, Sugar 25.4 g

'WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, & AïOLI ON CIABATTA



'Wichcraft's Roasted Turkey, Avocado, Bacon, Onion Relish, & Aïoli on Ciabatta image

Provided by Tom Colicchio

Categories     Sandwich     Blender     Food Processor     Onion     turkey     Vegetable     Bake     Picnic     Super Bowl     Lunch     Bacon     Avocado     Fall     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 sandwiches

Number Of Ingredients 20

For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar
For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper
For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

Steps:

  • Make onion relish:
  • In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.
  • Make aïoli:
  • In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
  • Preheat oven to 350°F.
  • Cook bacon:
  • In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel-lined plate to drain. Repeat with remaining 6 slices. Set aside.
  • Assemble sandwiches:
  • Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.

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