From: Chef Steve Felenczak, Hyatt Regency, Miami. Yield: 12 servings.
1 oz. canola oil
⅓ cup red bell pepper, seeded and small dice
⅓ cup green bell pepper, seeded and small dice
2 Tbsp. cilantro, chopped
2 Tbps. red onion, small dice
1 tsp. jalapeno pepper, seeded and finely minced
6 oz. cooked turkey, small dice
6 6-inch flour tortillas
6 oz. cream cheese, softened
6 slices jalapeno jack cheese
as needed, butter
2 limes, cut into wedges
as needed, cilantro leaves
Pico Mucho Fruit Chutney:
½ cup mango, peeled and small dice
½ cup pineapple, peeled and small dice
2 oz. dark raisins
2 tsp. fresh ginger root, peeled and minced
1 tsp. garlic, minced
4 oz. brown sugar
½ medium jalapeno pepper, seeded and minced
2 oz. onion, small dice
4 oz. cider vinegar
1 tsp. salt
For quesadillas: Heat oil in a large skillet. Add bell peppers, cilantro, onion and jalapeno. Sweat for a few minutes. Remove from pan and cool. Add turkey to the peppercorn/onion mixture. Spread tortillas with cream cheese. Place one slice Jack cheese onto tortilla. Evenly distribute the turkey/onion mixture among the tortillas. Fold the tortillas in half, pressing down gently to adhere ingredients.
For chutney: In a saucepan, combine all ingredients and bring to boil over medium heat. Stirring occasionally, uncovered, simmer about 45 minutes until mixture becomes thick. Cool chutney prior to service.
Per order: In nonstick skillet, melt 1 Tbsp. butter. Place quesadilla in pan and cook on each side until golden. Cut each quesadilla in half, forming wedges. Garnish with fruit chutney, lime wedges and cilantro.