Turkey “Fajita” Quesadilla

(with Oaxaca cheese, cranberry-jalapeno salsa and cilantro-mint salad).

Executive Chef Akos Szabo, Top of the Rock Restaurant at the Buttes Resort Marriott.

1-2 Servings

INGREDIENTS

• 2 ea 12” whole wheat tortillas
• 1 ea small yellow onion
• 1 ea red bell pepper
• 6 oz. of shredded Oaxaca cheese
• 2 ea jalapeño
• 2 ea roma tomatoes
• 2 ea green onions
• 3 oz. of tomatillos
• 1 bunch of cilantro
• 3 oz. of leftover cranberry sauce
• 6 oz. of pulled leftover turkey
• 2 oz. of canola oil
• 1 oz. of mint
• 1 oz. of worstershire sauce
• 1 oz. of fresh lime juice

PREPERATION

1. 1.Julienne yellow onion and bell pepper and sauté in a hot pan until its cooked tender
2. 2.Heat up a large sauté pan on high heat until its almost smoking
3. 3.Put one ounce of canola oil in the pan with tomatillo, roma tomato, green onion, jalapeno (you can remove the seeds if desired), in the hot pan and let the vegetables get nice and charred
4. 4.Once the vegetables are well roasted, place them in a food processor along with leftover cranberry sauce, half a bunch of fresh cilantro and worstershire sauce
5. 5.Spin on high until the salsa is mixed well but still semi-chunky
6. 6.Remove from the food processor and reserve
7. 7.Pick the leaves from the remaining cilantro and mint and reserve for the
8. 8.Heat another large sauté pan on medium heat
9. 9.Place remaining canola oil in the pan and gently lay the tortilla in the pan
10. 10.Place a thin layer of Oaxaca cheese, turkey, and roasted vegetables of top
11. 11.Once the cheese starts to melt and the tortilla is slightly crispy, spread some of the cranberry-jalapeno salsa on top of the turkey
12. 12.Before you fold the quesadilla in half, place the cilantro-mint salad around the tortilla and squeeze lime juice on the top of the herbs
13. 13.Finish by folding it in half and cook until its golden brown on both sides
14. 14.Allow the quesadilla to rest for 2 minutes before you cut it
15. 15.Proceed to cut quesadilla into quarters and serve