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Bedlam Quesadillas

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¼ lb. Cooked Turkey Breast

2 oz. Prepared Black Beans

2 oz. Whole Kernel Corn

2 oz. Diced Yellow Onion

2 oz. Diced Red Peppers

2 oz. Diced Yellow Peppers

1 oz. Diced Jalapeño Pepper

4 oz. Shredded Cheddar and Monterey Jack Cheese Blend

1 x 9-inch Jalapeño & Cheddar Flour Tortilla

1 x 9-inch Sundried Tomato Flour tortilla

1 tsp. Season Salt

1 tsp. Pepper

1 tsp. Garlic

2 oz. Melted Margarine

2 oz. Cream cheese

1 oz. Salsa

Sour Cream & Salsa as Condiments



Combine in large sauté pan 1 oz. margarine, turkey, black beans, corn, onion, red peppers, yellow peppers, and jalapeno peppers. Cook until onion is translucent and turkey is heated through. Add season salt, pepper, and garlic. Remove from heat and leave in pan, or transfer to plate if only one pan is available.

In a separate container mix room temperature cream cheese and salsa together and set aside.

Lightly brush one side of the red tortilla with melted margarine and place margarine side down in the sauté pan. Once lightly browned, remove and set to the side.

Lightly brush yellow tortilla with remaining margarine and place margarine side down in a sauté pan. Place cheese mixture, cream cheese mixture, and turkey mixture on the tortilla and spread evenly. Place red tortilla on top of the cheese and turkey mixture and press to "seal".

Remove to cutting board and cut into eight equal pieces. Move to serving plate, flipping every other piece to alternate tortilla colors.

Serve with sour cream and salsa.

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