Quesadillas with Smoked Turkey and Roasted Red Pepper

[JAZ]

Quesadillas with Smoked Turkey and Roasted Red Pepper

I usually make these as bite-sized miniature quesadillas, but it's faster to make full sized quesadillas and cut into slices.

For a dip, increase the sour cream by about half, spread in a baking dish and top with additional cheese. Bake for 15 minutes at 350 degrees. Do not overcook or the sour cream will curdle.

• 1 c diced smoked turkey (or chicken)
  
• 1/3 c green onion, chopped fine
  
• 3 c shredded jalapeno jack cheese
  
• 1/4 c diced green chiles
  
• 1/3 c diced roasted red pepper
  
• 2 T minced cilantro
  
• 1/2 c sour cream
  
• 1-1/2 tsp ground cumin
  
• 1 tsp chili powder
  
• 1 tsp salt (or to taste)
  
• 8 to 12 flour tortillas
  
• vegetable oil
  

Mix all ingredients except tortillas and oil, adding additional sour cream if necessary to bind.

Using a 2-1/2 or 3 inch pastry or biscuit cutter, cut out rounds from tortillas. You should get six to nine rounds from each tortilla, depending on size. As they are cut, keep rounds covered with plastic wrap so they don't dry out.

Place a tablespoon or so of filling off center on a tortilla round, spreading it out slightly, but leaving a small margin at the edge. Carefully fold over other side, forming a half circle shape. Repeat with remaining tortilla rounds. (Can be made ahead to this point. Place on a baking sheet in single layer and cover with plastic wrap. Refrigerate until ready to cook.)

Heat a large skillet or griddle over medium heat and brush generously with oil. When hot, add quesadillas in single layer. Cook one minute or so, until golden brown. Turn and cook other side another minute or until filling is melted (if quesadillas have been refrigerated, they may take slightly longer). Remove to plate. Brush pan with additional oil between batches.

Keywords: Hors d'oeuvre, Appetizer, Easy, Tex-Mex

( RG330 )