Turkey Quesadilla - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

3 each

Ingredients

	Metric	Imperial
Maple Leaf Cooked Diced Turkey	1.5 Kg	3.3 lbs
Tortilla Shells- 10"	25 Each	25 Each
Tomatoes, fresh, diced	250 g	8.8 oz
Red Onions, fresh, sliced	140 g	4.9 oz
Green Peppers, small diced	100 g	3.5 oz
Monterey Jack Cheese, shredded	350 g	12.3 oz
Cheddar Cheese, shredded	200 g	7 oz
Sour Cream, reduced fat	750 ml	3 cups
Salsa, tomato mild	750 ml	3 cups

The day before thaw diced cooked turkey in refrigerator at 4'C/40'F or lower.
Place 1 layer of tortilla shells on baking sheet.
Layer with cooked diced turkey, sprinkle with shredded cheese, top with diced vegetables and place a second tortilla shell on top.
Grill each layer quesadilla in a pan or on a hot grill until the cheese melts. Once hot and the cheese is melted, move to a cutting board and cut into 6 small slices. Place into 2" deep insert plan and place parchment paper in between layers. Hold at >140F/60C until service.
Portion 30 mls/2 Tbsp sour cream and 30 mls/2 Tbsp salsa into separate portion cups. Hold at 4'C/40'F or lower until service.
Serve 3 small slices or 1/2 quesadilla per serving along with portion of sour cream and a portion of salsa.

Serve with mexican rice and green salad (sides not included in the nutritional information)