| Chef: Sara Gibbs | |
| Food Mood: Warm and Hearty | |
| Cuisine: New American/Regional | |
Servings: 8 |
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Ingredients |
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| 8 slices hardwood smoked bacon 1 large sweet onion, julienne 8 ounces thinly sliced roasted turkey breast 2 large tomatoes, thinly sliced 8 ounces mixed shredded Monterey Jack and cheddar 8 flour tortillas (soft taco size) Canola oil or butter for cooking Mornay sauce |
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Method |
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| Cook bacon in large non-stick saut? pan until brown and crisp. Drain on paper towels, reserving 1 tablespoon bacon drippings. Return non-stick saut? pan with bacon drippings to medium high heat. Add onion and saut?, stirring often until they begin to brown and soften. Remove from heat and pour out into a bowl. Rinse out pan, wipe with paper towels and set aside. To assemble the quesadillas: Lay out one tortilla and cover bottom half with 1-ounce sliced turkey, 1 tablespoon minced bacon, 2 tablespoons saut?ed onions and two slices of tomato. Cover with 1-ounce of cheese. Fold top half down to form a half moon. Repeat with remaining ingredients to form 8 quesadillas. Grill quesadillas in the saut? pan, lightly oiled, over medium heat until golden brown and cheese has melted, about 2 minutes per side. Cut in thirds and serve with warm Mornay sauce for dipping. |
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