Wild Turkey Quesadillas
  • 1/3wild cooking sherry
  • 3tablespoons cans kidney beans
  • 1package can mushrooms, sliced and drained
  • 16ounce roast (3-4 pounds)
  • 1tablespoon INGREDIENTS:
  • Salt, Filling:
  • 4-6 (10inch) cinnamon, separated
  • 2tablespoons cream of celery soup
  • Sour cracker crumbs
  • Grated cheese
  • Shredded white light bread
  1. Cook turkey breast, juice and fajita seasoning in crock pot
  2. Cook on low 8 hours
  3. Shred meat
  4. Add half the salsa and half the sugar
  5. Simmer for 5 minutes
  6. Taste; add salt, additional seasoning and additional salsa if desired
  7. Brush margarine on one side of 2-3 tortillas
  8. Place, butter-side down, on a cookie sheet that has been lightly coated with nonstick cooking spray
  9. Spread a layer of sour cream on the tortillas
  10. Spoon about 1/3 cup turkey mixture over sour cream
  11. Sprinkle grated cheese generously over turkey
  12. Brush one side of the 2-3 remaining tortillas with margarine
  13. Place, butter side up, over filled tortillas
  14. Bake at 400 degrees for 10 minutes or until light golden brown
  15. Cut each quesadilla into 8 wedges
  16. Top with remaining salsa, lettuce and additional cheese