Smoked Turkey Apple And Cheddar Quesadillas Recipes

SMOKED CHEDDAR AND APPLE QUESADILLA

Steps:

• Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon and sliced apples. Press another tortilla on top to make a quesadilla. Heat a nonstick skillet over medium-high heat and spray with nonstick spray. Cook the quesadilla on each side for 2 to 3 minutes until golden. Repeat with the remaining tortillas and fillings. Slice into wedges and serve with sour cream.

SMOKED TURKEY, APPLE AND CHEESE QUESADILLAS

Steps:

• 1.Lay out tortillas and spread each with 1 teaspoon honey mustard. Place 1 tortilla, mustard side up, in a large nonstick skillet over medium heat. Top one half with 1/8 cup Monterey Jack cheese, 1 ounce turkey breast, 1/4 of the apple slices and 1/4 cup cheddar. Fold tortilla in half over ingredients and gently press. Cook 3 minutes. Flip and cook until both sides are golden and cheese is oozing slightly, about 2 minutes more. Remove quesadilla from skillet and slice into thirds. Repeat with remaining tortillas.

APPLE CHEDDAR QUESADILLAS II

Steps:

• Sprinkle 2-3 tablespoons cheese over one half of tortilla.
• Place several apple slices, barely overlapping, on top of cheese then sprinkle 2 more tablespoons of cheese on top of apples and fold tortilla in half.
• Repeat with remaining tortillas.
• Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.

SMOKED TURKEY QUESADILLAS

Steps:

• Mash avocado in medium bowl. Add cream cheese, cumin, garlic powder, salt and pepper; blend well. Stir in tomatoes and chiles.
• Sprinkle 3/4 cup of the Monterey Jack cheese on 4 of the tortillas. Top each with a turkey slice. Spread avocado mixture over turkey. Top with remaining turkey slices. Sprinkle with 3/4 cup of the Cheddar cheese. Top with remaining tortillas.
• Melt 1/2 tablespoon of the butter in 12-inch skillet over medium heat. Add 1 quesadilla; cook 2 to 4 minutes or until golden brown, turning once.
• Repeat with remaining butter and quesadillas. Garnish with remaining Monterey Jack and Cheddar cheese. Top each quesadilla with olive slices.