Turkey And Sweet Potato Quesadillas With Chipotle Mayo Recipes

SWEET POTATO BLACK BEAN QUESADILLAS

Steps:

• Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork-tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash.
• Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
• Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften; about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more.
• Combine the sautéed vegetables with the sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
• Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in a skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top.
• Let cook until the bottom of the tortilla is browned and slightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.

CHIPOTLE MAYO

Steps:

• In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.

SWEET POTATO QUESADILLAS

Steps:

• Poke holes into the sweet potato and microwave on high until soft throughout when poked with a fork, 3 to 4 minutes. Let cool before peeling, at least 10 minutes.
• Peel sweet potato and mash flesh in a bowl. Stir in pecans and nutmeg. Spread mixture over half of the tortilla. Sprinkle onion and feta cheese over the filling.
• Fold tortilla in half and press edges together to prevent filling from spilling out.
• Heat oil in a medium skillet over medium heat. Cook quesadilla until golden brown, about 2 minutes per side. Remove from the skillet and cut into wedges.

CHIPOTLE SWEET POTATO TURKEY BURGERS

Steps:

• Place the ground turkey, garlic, chipotle chili powder, oregano, salt, and black pepper in a large mixing bowl. Lightly mix with your fingers, just until combined. Fold in the grated sweet potato and cilantro. Form the mixture into patties that are about 1/2-inch thick (4 to 6 patties total).
• Meanwhile, generously drizzle a cast iron pan or other large, non-stick skillet with olive oil and heat over medium. Once hot, place the patties on the skillet and cook for 2 minutes on the first side, flip then cook 1 additional minute. With a cover for the skillet ready in one hand, pour a little water into the skillet, then cover it quickly, being careful as the oil will sputter. Let the burgers cook steam until cooked through, about 5 minutes. Towards the end of the cooking time, top with grated cheddar cheese, then recover and allow the cheese to melt.
• Serve the burgers on toasted whole wheat buns, topped with sliced avocado, salsa, and sour cream as desired. Enjoy immediately.

TURKEY AND SWEET POTATO QUESADILLAS WITH CHIPOTLE MAYO

Steps:

• In a large bowl combine leftover turkey and salsa. To construct quesadilla, place one tortilla on work surface and spread with half the mashed sweet potato. Then add half the turkey mixture and half the cheese. Top with tortilla and brush with a bit of canola oil.
• In a large skillet over medium high heat add quesadilla oil side down then brush the top with oil. Cook for about 3 minutes until bottom begins to brown and cheese starts to melt. Flip and repeat.
• In a small bowl combine mayonnaise, sour cream, lime juice, chipotle, cumin, and cilantro, and season with salt and pepper.
• Remove quesadilla from pan, cut into wedges and serve with chipotle dipping sauce. Garnish with green onions.