Spiced-Up Jerk Turkey & Bean Quesadilla
These simple quesadilla sandwiches are great for a light lunch or snack. We’ve spiced up leftover turkey with our Caribbean Creations BBQ Jerk Seasoning for a punch of flavour. Try adding some chopped mango or pineapple instead of the tomato for a truly tropical taste.
Method
Put the turkey in a bowl and squeeze over some orange or lime juice and 1 tbsp of the jerk seasoning. Drizzle with a little oil and toss to coat. Place on a baking tray and cook for 10 minutes or until heated through. Alternatively fry the turkey in a little oil until heated through.
Meanwhile heat a drizzle of oil in a small saucepan over a medium heat and cook the garlic for 30 seconds until fragrant. Tip in the beans, 1 tablespoon of water, a tsp of jerk seasoning and a squeeze of orange or lime juice. Cook over a low-medium heat for 6-8 minutes until heated through and softened. Use a fork to gently mash down the beans to make a rough puree – leave plenty of texture. Season and remove from the heat.
Spoon and spread the beans over one half of each wrap. Arrange some turkey on top. Scatter with tomato, spring onion, chilli and coriander. Finish with a good scattering of grated cheese. Fold over the other half of the tortilla to cover and lightly press down. Heat a frying pan over a medium heat, lightly brush the quesadilla with oil and then add to the pan. Cook for 2-3 mins, then gently flip to cook the other side for 2-3 minutes until crisp and golden and the cheese has melted.
Serve hot, cut into wedges, with soured cream (and/or hot pepper sauce) for dipping.
Ingredients
- ½ orange or 1 lime, for squeezing
- 1 tbsp Ainsley BBQ Jerk Seasoning
- 250-300g leftover cooked turkey, shredded or thinly sliced
- light olive oil, extra for drizzling/brushing
- 1 garlic clove, minced
- 1 x 400g tin of black or pinto beans, rinsed and drained
- 1 tsp Ainsley Jerk Seasoning
- 4-6 flour/corn tortillas
- 2 tomatoes, deseeded and chopped
- 2 spring onions, sliced
- 1 red chilli, deseeded and thinly sliced
- 120g cheddar, grated
- handful coriander leaves, roughly chopped
- soured cream, to serve
- hot pepper sauce, to serve (optional)