Smoked Turkey Quesadilla Stack

Name: Smoked Turkey Quesadilla Stack
Yield: 6 servings
Ingredients: 1 medium green bell pepper, sliced into rings; 1 medium onion, sliced into rings; Vegetable oil; 1/2 tsp (2 mL) chili powder; 1/4 tsp (1 mL) ground cumin; 3 10" (25 cm) flour tortillas; 6 oz (175 mL) deli smoked turkey breast, thinly sliced; 1 1/2 cups (6 oz/175 mL) shredded Co-Jack cheese, divided; 2 tbsp plus 1 tsp (35 mL) snipped fresh cilantro or parsley, divided; Salsa (optional)

No one will ever know how incredibly quick and easy this entrée is to prepare.

Ingredients

1 medium green bell pepper, sliced into rings
1 medium onion, sliced into rings
Vegetable oil
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) ground cumin
3 10" (25 cm) flour tortillas
6 oz (175 mL) deli smoked turkey breast, thinly sliced
1 1/2 cups (6 oz/175 mL) shredded Co-Jack cheese, divided
2 tbsp plus 1 tsp (35 mL) snipped fresh cilantro or parsley, divided
Salsa (optional)

Directions

Preheat oven to 400°F (205°C). Thinly slice bell pepper and onion. In a 10" (25-cm) Signature Nonstick Fry Pan, heat 1 tbsp (15 mL) oil over medium-high heat 1 to 3 minutes or until shimmering. Add bell pepper, onion, chili powder and cumin; cook and stir until vegetables are tender. Remove from heat. On a Medium Pizza Stone, layer 1 tortilla, half of the turkey, 1/2 cup (125 mL) of the cheese, 1 tbsp (15 mL) of the cilantro and half of the vegetable mixture; repeat layers. Top with the remaining tortilla. Using Chef's Silicone Basting Brush, brush top lightly with oil. Bake 12-14 minutes or until cheese is melted and top begins to brown. Sprinkle with the remaining 1/2 cup (125 mL) cheese and 1 tsp (5 mL) cilantro. Continue baking 1-2 minutes or until cheese is melted. Cut into wedges with Pizza & Crust Cutter; serve with salsa, if desired.