Smoky chipotle turkey, sweet cherry preserves, and cheese wrapped in golden bread pockets—quick and vibrant.
# Components:
→ For the Turkey Filling
01 - 1 cup cooked turkey breast, shredded or chopped
02 - 2 tablespoons cherry preserves
03 - 1 tablespoon chipotle peppers in adobo sauce, finely chopped
04 - 1 tablespoon mayonnaise
05 - 1/4 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/8 teaspoon black pepper
→ For the Melt Pockets
08 - 4 large flour tortillas or flatbreads
09 - 1 cup shredded Monterey Jack or mozzarella cheese
10 - 2 tablespoons unsalted butter, softened
→ Optional Add-Ins
11 - 1/4 cup sliced red onion
12 - 1/4 cup baby spinach or arugula
# Directions:
01 - Combine shredded turkey, cherry preserves, chopped chipotle peppers, mayonnaise, smoked paprika, salt, and black pepper in a medium bowl. Mix thoroughly until all ingredients are well incorporated.
02 - Lay out the tortillas or flatbreads. Evenly distribute the prepared turkey mixture onto one half of each tortilla. Sprinkle with shredded cheese. If using, add sliced red onion and greens over the cheese.
03 - Fold each tortilla in half, enclosing the filling, to create a pocket shape.
04 - Heat a large nonstick skillet over medium heat. Brush the exterior of each folded pocket with softened butter.
05 - Carefully place the buttered pockets into the heated skillet. Cook for 3 to 4 minutes per side. Gently press down with a spatula during cooking to ensure even browning and thorough melting of the cheese until both sides are golden brown.
06 - Remove the cooked pockets from the skillet. Allow them to cool for 1 to 2 minutes before slicing and serving.
