Ingredients
1lb ground turkey OR 1lb chopped turkey breast
1/2
to 1 cup sliced jalapeños
1
packet Mexican seasoning OR 2 tbsp ground chilli peppers
Roughly 1/3cup butter/margarine/maize oil spread/olive oil spread OR vegetable/canola/maize/olive oil
Directions
1.
NOTE: If using whole turkey breast you should chop into marble-size pieces before or after browning.
2.
In a 10in skillet brown ground turkey mixed with seasoning.
3.
On a 10in comal (a flat skillet now available at most department and discount stores as well as at some Mexican supermarkets) melt 1tbsp spread/butter/margarine/oil then place one tortilla, along with roughly 1/3cup cheese, about 1/5 of the turkey mixture (roughly 1/3cup or so), and about a dozen or so jalapeño slices, then cover with second tortilla.
4.
Flip with skillet fairly frequently, but make sure that they are golden brown before slicing into eighths, by making four crosswise cuts, first in half, then perpendicular, then at the midpoints of each quarter. Repeat until all ingredients are used.
5.
Those who wish to add more meat may decide to increase up to double the amount of meat in their quesadillas. Those who like their quesadillas spicier may add up to double the amount of jalapeños or use another variety, like Scotch Bonnets or Habaneros.
Columbus Restaurants
