Turkey And Roasted Pepper Quesadillas Recipes

ROASTED TURKEY QUESADILLA

Steps:

• Cover half of each tortilla with 1/4 of the remaining ingredients; fold in half.
• Cook, 1 or 2 at a time, in large nonstick skillet on medium heat 3 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

TURKEY QUESADILLAS

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.

TURKEY QUESADILLA

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.

ROASTED POBLANO QUESADILLAS

Steps:

• Heat the broiler to high.
• Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
• Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.

GOAT CHEESE QUESADILLAS WITH ROASTED RED PEPPER SAUCE

Steps:

• Make sauce:
• In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)
• Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto, and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter.
• Heat a griddle or well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking. Cook quesadilla, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.
• To Roast Peppers:
• Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on a rack of a broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.

TURKEY QUESADILLAS

Steps:

• In a large non stick skillet, heat oil over medium high heat and add turkey and cook, stirring until no longer pink.
• Stir in green pepper, onion and chili powder.
• Cook until onion begins to soften. Season with hot pepper sauce to taste, salt and pepper.
• Remove turkey mixture to a bowl.
• Wipe out skillet with paper towel.
• Brush one side of each tortilla with oil and place oiled side down in skillet.
• Spoon 1/4 of turkey mixture over tortilla and sprinkle with 3/4 cup of cheese.
• Place another tortilla over top, oiled side up.
• Cook both sides until lightly browned and cheese is melted.
• Repeat with remaining tortillas.
• Cut each into six wedges.
• Serve with salsa and sour cream.
• NOTE: I often use left over turkey or chicken. I also just spritz the tortilla with oil.

TURKEY PESTO TOASTER "QUESADILLA" RECIPE BY TASTY

Steps:

• Spread the pesto evenly over the tortilla with a butter knife.
• Peel the mozzarella string cheese into strips. Place the cheese and roasted red peppers over the top half of the tortilla. Top with the turkey.
• Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
• Toast on medium-high, until golden brown. Watch to make sure it doesn't burn. Let cool for 1-2 minutes before removing from the toaster.
• Enjoy!

TURKEY QUESADILLAS

Steps:

• Brown turkey and onion in skillet over medium heat 3 to 5 minutes.
• Drain off fat.
• Stir in black beans.
• Spoon 1/4 cup of the turkey mixture on each half of each tortilla.
• Top with 1/4 cup cheese.
• Fold tortilla in half.
• Spray large skillet with nonstick cooking spray.
• Add 4 folded tortillas to fit in single layer.
• Cook over medium heat 2 minutes per side or until browned.
• Press down with spatula to flatten.
• Cook remaining tortillas.
• Cut each folded tortillas in half to form quesadilla quarters.

TURKEY QUESADILLAS

Steps:

• Sprinkle four tortillas with turkey, cheese, green onion and chilies.
• Drizzle salsa over top.
• Cover with other tortillia.
• Microwave on high for 1-2 minutes each until cheese is melted and turkey heated.
• Serve with extra salsa, extra cheese, sour cream, tomato, guacamole etc.