Best Smoked Turkey Apple And Cheese Quesadillas Recipes

SMOKED TURKEY, APPLE AND CHEDDAR QUESADILLAS

Steps:

• Heat an empty large skillet over medium heat until the surface is hot. Place 1 tortilla in the skillet and cook until the underside is warm, about 20 seconds. Flip the tortilla over. Sprinkle the surface with half of the cheese, the turkey, the apple, and then the remaining cheese. Top with the second tortilla.
• Cook until the underside is toasted, about 1 1/2 minutes. Flip the quesadilla and cook until the second side is toasted, about 1 1/2 minutes more.
• Transfer the quesadilla to a cutting board and cut into 6 wedges. Serve hot, with the salsa, if desired.

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.

SMOKED TURKEY, BRIE, AND APRICOT QUESADILLA

Steps:

• Set up grill for direct cooking over medium heat and oil grate when ready to cook.
• For Quesadilla:
• Lay out 4 tortillas; top each tortilla with brie, smoked turkey, apricot preserves, and Jack cheese. Top with remaining tortillas.
• For Salad:
• In a bowl, toss to combine herbs and lemon juice. Season with salt and pepper; set aside.
• Place quesadillas on hot oiled grill for 3 to 4 minutes per side or until cheese has melted flipping with a spatula. Serve hot topped with mixed herb salad.
• Indoor:
• Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish, as directed.

ROLLED TURKEY AND APPLE QUESADILLAS

Steps:

• Spray a nonstick grill pan or nonstick griddle pan with vegetable oil cooking spray. Place over medium-high heat.
• In a small bowl, mix together the cream cheese and honey until smooth. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border around the edge. Place 2 or 3 apple slices in a single row about 1 inch from the nearest edge of each tortilla. In a small bowl, combine the 2 cheeses. Sprinkle half the cheese mixture on top. Place 2 slices turkey side-by-side on top of the cheese. Sprinkle the remaining cheese on top. Tightly roll up each tortilla like a jelly roll.
• Place the tortilla rolls, seam-side down, on the grill. Cook, turning every 2 minutes, until the tortillas are brown on all sides and the cheese starts to melt. Cool for 10 minutes.
• Using a sharp serrated knife, slice each tortilla roll into 1-inch pieces.
• Arrange on a platter and serve.

SMOKED TURKEY QUESADILLAS

Steps:

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

TURKEY QUESADILLAS

Steps:

• In a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings., For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese. Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges.

SMOKED TURKEY QUESADILLAS

Steps:

• Place tortillas on work surface. Arrange cheese, turkey, grapes and cilantro over half of each tortilla. Sprinkle with cumin. Fold tortilla over filling.
• Preheat oven to 200°F. Heat large nonstick skillet over medium heat. Cook quesadillas 1 at a time until golden brown, about 3 minutes. Turn. Brush cooked top with lime juice and sprinkle with coarse salt. Cook until golden brown, about 3 minutes. Keep warm in oven. Repeat with remaining quesadillas. Serve.

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.