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.