Southwestern-Style Smoked Turkey Quesadillas
These easy-to-make quesadillas serve 2 as a main course or 4 to 6 as an appetizer. For variation, use naturally flavored tortillas, such as spinach or tomato. Give them an extra infusion of smokiness by cooking them on a grill using natural hardwood charcoal.
1 pkg. (9 oz.) HORMEL® NATURAL CHOICE® Smoked Deli Turkey, chopped
8 fresh flour tortillas (8" size)
4 T. olive or canola oil, for brushing
12 oz. Monterey Jack cheese, grated
4 chives, including green tops, finely chopped
1 to 2 jalapeño peppers, finely diced (optional)
1 bottle HERDEZ® salsa
Lightly brush one side of each tortilla with oil. Lay, oiled side down, on a clean surface. Top 4 of the tortillas with equal amounts of grated cheese, turkey, chives, and jalapeño pepper. Top with remaining tortillas, oiled side up. Heat a non-stick skillet over medium-high heat. Place quesadillas in skillet and sauté until lightly browned and cheese begins to melt (about 2 minutes). Using tongs, turn quesadillas and sauté on other side (about 2 more minutes). Cool slightly. Cut in quarters or eighths with kitchen scissors or pizza cutter. Serve with a side of salsa.