Recipe Categories
Tex Mexican
Poultry Quesadillas

James's Turkey Hash Quesadillas

2 med boiling potatoes cut 1/4" dice
6 x bacon slices chopped
2 med onions chopped
5 tbl olive oil
2 cup chopped cooked turkey
1 cup coarsely-grated Gruyere or Swiss cheese
2 tbl chopped fresh parsley leaves rinse, spin dry
    before chopping
8 x tortillas - (6" to 7" dia)
1/2 cup canned whole-berry cranberry sauce
16 x fresh parsley leaves

 Method :
Preheat oven to 500 degrees. Cut potatoes into 1/4-inch dice. In a saucepan of boiling salted water simmer potato 5 minutes, or until barely tender, and drain in a colander.
In a heavy skillet cook bacon and onion in 1/2 tablespoon oil over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Add potato and cook, stirring occasionally, 5 minutes, or until golden tender. Cool mixture slightly and stir in turkey, cheese, and chopped parsley.
Put 4 tortillas on a baking sheet and brush with some remaining oil. Turn tortillas over and top each with half of turkey hash, spreading evenly. Cover with remaining 4 tortillas and brush tops of quesadillas with remaining oil.
Bake quesadillas in middle of oven until golden, 8 to 10 minutes. Transfer quesadillas to a cutting board and cut into wedges. Top wedges with cranberry sauce and parsley leaves.