We made a couple of them and split them each time. This allowed us to tweak the quesadilla the second time to highlight flavors and to better balance the texture. This is what we did on our second take (but the photos are from our first take).
We started by lightly browning the bottom tortilla in the broiler under low. Then we added the cheddar cheese, turkey, green onions and green peppers. Reheat the corn until warm and add that, too. Then we sprinkled in the chili powder and cumin and topped with a bit more cheddar and the other tortilla.
Getting the broiler treatment:
Ours was perhaps a bit less cheesy for it to be called a quesadilla, but it walloped our tongues with the flavor of chili powder and cumin (and not in a bad way). And the brightness of the onions and peppers provided a great burst in every bite, too. Unfortunately, Thanksgiving is now so very far away.
Turkey Quesadilla
(makes 1)
2 12-inch flour tortillas
1/2 cup to 1 cup turkey, shredded
cheddar cheese
2 tablespoons green onions
2 tablespoons green peppers
2 tablespoons frozen corn
1 teaspoon chili powder
1 teaspoon cumin
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