Chipotle Turkey and Pumpkin Seed Quesadillas | PCC Natural Markets

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Chipotle Turkey and Pumpkin Seed Quesadillas

Serves: 4

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This dish starts with melted cheese, tucked between two buttery, crisp tortillas. To spice it up, we add chipotle chiles, which are smoked jalapeños that have been dried and ground.


  • Softened butter or hihg-heat oil Add to list
  • 8 (10-inch) flour or whole wheat tortillas Add to list
  • 12 ounces Monterey jack or Mexican cheese such as Cotija, grated Add to list
  • 2 cups cooked turkey simmered in a little stock with 1/2 teaspoon chipotle powder Add to list
  • 1/4 cup pumpkin seeds, toasted Add to list
  • 1/2 cup ranch dressing combined with 1 teaspoon chipotle powder (you may adjust the amount of chipotle to your taste, depending on how spicy you like it) Add to list

Cranberry Salsa

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


To assemble and cook the quesadilla, spread or brush the softened butter or oil on one side of 2 tortillas. Place 1 tortilla butter-side down in a 10-inch or larger skillet heated over medium heat. Spread 1/4 cheese on top of the tortilla and top with 1/4 turkey and pumpkin seeds.

Spread the other tortilla (the non-buttered side) with the ranch-chipotle mixture and place it, butter side up, on top of the turkey. Cook until the bottom tortilla is golden brown. Using a pancake turner, carefully turn the quesadilla over and cook until golden brown. Remove to a platter and keep warm. Repeat process 3 more times with remaining tortillas and filling.

To serve, cut each quesadilla into 8 wedges and serve with salsa on the side.

For Cranberry Salsa

Combine all ingredients in a small bowl.

Recipe by Lynne Vea, PCC Chef

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