Smoked Turkey Quesadilla Recipes

Steps:

• Set up grill for direct cooking over medium heat and oil grate when ready to cook.
• For Quesadilla:
• Lay out 4 tortillas; top each tortilla with brie, smoked turkey, apricot preserves, and Jack cheese. Top with remaining tortillas.
• For Salad:
• In a bowl, toss to combine herbs and lemon juice. Season with salt and pepper; set aside.
• Place quesadillas on hot oiled grill for 3 to 4 minutes per side or until cheese has melted flipping with a spatula. Serve hot topped with mixed herb salad.
• Indoor:
• Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish, as directed.

Steps:

• In medium bowl, mash avocado. Stir in cream cheese, cumin, garlic powder, salt and pepper. Stir in tomatoes and chiles.
• Sprinkle 3/4 cup of the Monterey Jack cheese on 4 of the tortillas. Top each with turkey slice. Spread avocado mixture over turkey. Top with remaining turkey slices. Sprinkle with 3/4 cup of the Cheddar cheese. Top with remaining tortillas.
• In 12-inch skillet, melt 1/2 tablespoon of the butter over medium heat. Add 1 quesadilla; cook 2 to 4 minutes, turning once, until golden brown. Repeat with remaining butter and quesadillas. Garnish with remaining Monterey Jack and Cheddar cheeses. Top each with olive slice.

Steps:

• Place 2 tortillas on your board. Spread 1 with cranberry sauce and set aside. Sprinkle the cheese over the other one and crumble the stuffing on top. Add the green beans, turkey, and jalapeno peppers. Pick up the first tortilla and place it cranberry side down onto the filled one. Press gently but firmly to keep the quesadilla together.
• Spray a nonstick skillet with cooking spray and put it over medium heat. Place the quesadilla in the skillet and cook until the bottom is lightly browned and the cheese is melted, about 2 minutes. Flip the quesadilla and cook it on the other side for another 2 minutes. Slide it onto a cutting board, cut it into wedges, and serve.

Steps:

• 1.Place one Mission® Artisan® Blue Corn Tortilla in a small non-stick saute pan over medium heat, sprinkle 3 tablespoons (or ½ ounce) cheese over one half of tortilla. Once tortilla is warmed through, fold tortilla over cheese to form a half circle quesadilla, only toasting one side. Remove from saute pan toasted side down and layer bottom half of quesadilla with one tomato slice, one folded (½ oz.) turkey slice, 2 teaspoons of alfalfa sprouts and 2 avocado slices, fold quesadilla over to enclose fillings, using sandwich pic to hold closed if needed. 2.Repeat with remaining tortillas and fillings.

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:

• 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:

• Mash avocado in medium bowl. Add cream cheese, cumin, garlic powder, salt and pepper; blend well. Stir in tomatoes and chiles.
• Sprinkle 3/4 cup of the Monterey Jack cheese on 4 of the tortillas. Top each with a turkey slice. Spread avocado mixture over turkey. Top with remaining turkey slices. Sprinkle with 3/4 cup of the Cheddar cheese. Top with remaining tortillas.
• Melt 1/2 tablespoon of the butter in 12-inch skillet over medium heat. Add 1 quesadilla; cook 2 to 4 minutes or until golden brown, turning once.
• Repeat with remaining butter and quesadillas. Garnish with remaining Monterey Jack and Cheddar cheese. Top each quesadilla with olive slices.