Recipe Categories
Tex Mexican
Poultry Quesadillas

Lynn's Turkey Breast Quesadillas

4 lb bone-in turkey breast - (to 6 lbs) thawed if frozen
3/4 cup chopped parsley divided
1/2 cup vegetable oil
2 tbl salt
2 tbl freshly-ground black pepper
1 cup apple cider vinegar

 Method :
Place turkey in slow cooker. Stir together 1/2 cup parsley, oil, salt, pepper and vinegar and pour over turkey. Sprinkle remaining parsley on top. Cook 4 to 4 1/2 hours on HIGH or 8 to 8 1/2 hours on LOW.
Remove from cooker and let stand 15 minutes before slicing.
This recipe yields 6 to 8 servings.
Turkey Ouesadillas: For a speedy way to use the leftovers, place 1 teaspoon oil in a skillet and heat on medium. Place a flour tortilla in the skillet and spread with about 1/2 cup Mexican-style grated cheese and 1/4 to 1/2 cup minced turkey. Top with a second tortilla. Cook only until cheese starts to melt. Turn with a spatula and brown the other side. Cut into quarters and serve with salsa.