Turkey Quesadillas with Chipotle Cranberry Sauce

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

Heat Scale
Submit Recipe


1/2 cup leftover whole berry cranberry sauce
1-2 minced chipotles (rehydrated in hot water first)
6 medium tortillas
Leftover turkey, sliced or shredded
Shredded cheese of your choice


Heat a grill pan or panini maker to high. Mix the cranberry sauce and minced chipotles together.

Lay the tortillas on your work surface and spread a spoonful of cranberry sauce over half. Top with turkey and cheese and fold the top half over. Repeat with remaining ingredients.

Grill 2-3 minutes on each side, until nicely browned and crispy. Cut each quesadilla into 2-3 pieces and serve hot.

Yields: 3-4 servings

From jasonandshawnda.com