Smoky Turkey & Caramelized Onion Quesadilla


12 ounces Foster Farms Turkey Breast shredded
8 large flour tortillas 10-inch
1 1/2 cups smoked Gouda cheese shredded
1 tbsp extra virgin olive oil plus more as needed
1 sweet onion sliced


1. Heat the tablespoon of olive oil in a heavy-bottomed sauté pan over medium-low heat and add the onions. Cook them slowly, stirring often, until they are fully wilted and starting to brown. Continue cooking until they are an even dark brown and have a sweet, nutty flavor. 2. Remove the turkey from the refrigerator and let it come up to room temperature before you make your quesadillas. Heat a griddle or large sauté pan over medium heat and coat the surface lightly with olive oil. Place one tortilla in the pan and spread with 1/4 of the cheese, a little less than 1/4 of the onions (you want to save some as garnish), and 3 ounces of turkey. Top with a second tortilla and brush the top with a little more olive oil. 3. Heat for about two minutes, or until the cheese can be seen melting near the bottom, then carefully flip the quesadilla so that you keep the two tortillas evenly aligned and cook for two more minutes. When the cheese is fully melted and both tortillas are nicely toasted, transfer the quesadilla to a plate or cutting board and loosely tent with foil to keep warm. Repeat the process with the other three quesadillas. 4. Using a large knife or a pizza cutter, cut the quesadillas into sixths and serve with a nice crack of fresh ground pepper and the reserved caramelized onions as garnish.

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