Pepperjack And Smoked Turkey Quesadillas With Chili Lime Dipping Sauce Recipes

Steps:

• In a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings., For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese. Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges.

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
• Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Steps:

• Place tortillas on work surface. Arrange cheese, turkey, grapes and cilantro over half of each tortilla. Sprinkle with cumin. Fold tortilla over filling.
• Preheat oven to 200°F. Heat large nonstick skillet over medium heat. Cook quesadillas 1 at a time until golden brown, about 3 minutes. Turn. Brush cooked top with lime juice and sprinkle with coarse salt. Cook until golden brown, about 3 minutes. Keep warm in oven. Repeat with remaining quesadillas. Serve.

Steps:

• Coat limes and jalapeños lightly with oil and place on grill over medium heat, cut sides down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low. Cook until limes and chiles are soft enough to yield easily when squeezed with tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
• To make sauce, mince jalapeños and place in medium-size bowl. Squeeze 1/3 cup juice from limes and add to bowl with jalapeños, then add all remaining ingredients and whisk together. This sauce keeps, covered and refrigerated, about 3 days.

Steps:

• evenly sprinkle each tortilla with 1/4 cup of cheese and place 2 slices of smoked turkey cutlets over one side of the tortilla fold the tortillas in half and reserve place a 12" nonstick saute pan over medium heat and place about 1 1/2 tsp of butter in the pan once the butter is melted place a tortilla in the pan and cook until golden brown (about 2-3 min) flip and cook 2nd side cut quesadillas into wedges serve with sauce: place sour cream, chilli powder, and lime juice in small bowl mix until smooth