Recipe Categories
Tex Mexican
Poultry Quesadillas

Shanna's Shredded Turkey Quesadillas

8 x 8 inch flour tortillas
1 cup shredded cooked turkey
1 cup grated Monterrey Jack or Cheddar cheese
1/4 cup salsa any variety or heat
    level
    Optional additions: chopped onion chopped green
    chiles (see Note)

 Method :
These can be served as appetizers or light lunch entrees. If a nonstick or seasoned cast-iron skillet is not available, heat about 1 teaspoon vegetable oil in pan before beginning each quesadilla.
1. Preheat oven to warm, about 200 degrees. Heat a large nonstick or seasoned cast-iron skillet over medium heat. Have all ingredients ready by the stove. When pan is hot, place one tortilla in skillet and top with 1/4 cup turkey, 1/4 cup cheese and 1 tablespoon salsa, spreading ingredients evenly to 1/2 inch from edge of tortilla. Top with a second tortilla and cook until cheese begins to melt, about 2 minutes. Carefully turn and cook about 2 minutes more, until both sides are toasted.
2. Place cooked quesadilla on a baking sheet or ovenproof plate, and keep warm in the oven. Repeat assembly to make 3 more tortillas. Cut quesadillas into wedges and serve immediately.
Makes 4 entree, or 8 appetizer, servings.
Note: If desired, add about 1 tablespoon chopped onion or drained, chopped canned green chiles to each quesadilla during assembly. If adding these, it may be necessary to reduce the amount of turkey so that the quesadillas are not overfull.