Quesadillas with Flamingo Chipotle Pepper Turkey

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Ingredients

3 packs Flamingo Shaved Turkey Roast Chipotle Pepper 460 g
8 wheat tortillas, large 500 g
5 cups Monterey Jack cheese, grated 400 g
2 tomatoes, sliced 240 g
1 yellow or red sweet peppers, grilled 200 g
1/3 cup mayonnaise 90 g
4 black olives, sliced 1 1/2 tbsp
1/4 cup pickled jalapeno pepper 30 g
1 tbsp extra virgin olive oil 15 mL
ground pepper to taste [optional]

Method

  1. Cut the bell peppers in half, remove seeds and place them on baking sheet covered with oiled aluminum foil. Roast in the oven under the grill at 450ºF (230 ºC) or until skin blackens. Remove from the oven and close le foil paper on the peppers and let them cool down. Once cooled, peel off the skin and cut in slices.
  2. Garnish 4 tortillas with half of the cheese, add the olives, tomatoes, peppers and shaved turkey. Add the remaining cheese and cover the garnish with remaining tortillas, press them well.
  3. Heat a large frying pan to medium heat and cook the quesadillas 2 minutes. Flip them delicately using a large spatula and continue cooking until cheese has melted.

Serve immediately.

Observations

Astuces:

  • Cut the quesadillas in small slices to serve them as tapas at your next family gathering.

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Lunch box | Halal

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