Directions

1. For each quesadilla: Heat a cast iron or non-stick skillet over medium high heat. Do not add oil.
2. Place one large tortilla in skillet. Sprinkle a handful of cheese (about 1/2 cup) evenly over tortilla. Add a handful of sliced turkey, cilantro and jalapeno slices.
3. Top with second tortilla and cook until cheese begins to melt, about 3 minutes.
4. Using 2 spatulas, turn quesadilla over and continue cooking another 3 minutes to crisp bottom tortilla. Slide onto plate and cut into 6 wedges.
5. Serve with shredded lettuce, pico de gallo and sour cream, if desired. (We like to ‘lift the lid’ of the cooked quesadilla and insert the lettuce and pico de gallo.)