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Flour tortillas spread with sour cream
and topped with leftover turkey, salsa and cheese.
Mexican
Turkey Quesadillas
- 8 (8-inch) flour tortillas
1 cup finely chopped cooked Butterball® Turkey
1/2 cup prepared salsa
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil, if pan-frying
3/4 cup sour cream, optional
- Top half of four tortillas
with a thin layer of turkey.
- Spoon equal amounts of
the salsa, cheese, and cilantro evenly over all. Top with remaining
tortillas to make 4 sandwiches.
- To Microwave: Place each
quesadilla on a microwavable plate. Microwave on high about 1
minute, or until the cheese is melted and quesadilla is heated
through. Repeat with each quesadilla.
- To Pan-fry: Place a 12-inch
nonstick skillet over medium heat until hot. Add olive oil. Tilt
skillet to coat bottom. Carefully add the tortillas. Cook about
2 to 3 minutes on each side, pressing down on top with a spatula,
or until the cheese is melted and the tortillas are golden
- Cut quesadillas into 4
wedges each. Serve with sour cream and additional salsa for dipping,
if desired.
Makes 4 servings.
Recipe provided courtesy of Butterball,
LLC.
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