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Recipe: Smoked Turkey Quesadillas


This recipe for smoked turkey quesadillas is one I have made for years. It’s a wonderful change from the ordinary sandwich. The smoked turkey gives it a very unique flavor… just perfect!

I purposely left out the measurements for all but the peppers and green onions. You really need to use your judgment. I would only use a thin layer of the cheese and enough turkey to have one thin layer across… otherwise they get too thick. The amount of peppers and onions will depend on personal tastes.

I make mine in a non-stick griddle but you can use any pan large enough to handle the size of your tortillas. You can use the larger size tortillas but they are more difficult to flip over. It’s not impossible to flip the larger ones, it just may take practice, Warren has it down to a science. See the Cooking Tip of the Day Flipping Tortillas for pointers.

Smoked Turkey Quesadillas Recipe

You will need:

Smoked Turkey from the deli, sliced very thin
Shredded Monterey Jack and/or Cheddar Cheese
1 red pepper, diced
1 green pepper, diced
1 cup chopped green onion
Flour tortillas
Olive oil cooking spray
Salsa
Sour Cream
Guacamole

All you need to do:

Spray a non-stick quesadilla maker, sandwich press or griddle lightly with cooking oil. Heat over medium high heat.

Make sure you have all your ingredients lined up and ready to use, you need to assemble the quesadillas quickly.

Place a tortilla on the heated griddle…sprinkle a thin layer of grated cheese over it…. then sprinkle chopped green pepper, chopped red pepper and green onion over the cheese. The amounts are a matter of personal taste… I recommend a sprinkling of each. Then place a thin layer of smoked turkey over the top. Lastly, sprinkle a thin layer of grated cheese on top of the turkey. Top with a tortilla and press down firmly with a spatula.

As cheese begins to melt the layers will adhere together. If using a griddle keep a watch on it… peeking under by using a spatula to lift the bottom tortilla… when golden brown, flip the tortilla and brown the other side.

If using the large tortillas, cool for a minute then cut into wedges. If using the smaller ones, cut them in half. A pizza cutter is perfect for cutting these.

Serve warm with salsa, sour cream and guacamole.

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