Grilled Turkey & Brie Quesadillas with Avocado-Onion Relish

Mix maple syrup, horseradish, Dijon, ancho chile powder, salt and pepper together. Let stand 30 minutes at room temperature before using.

Combine avocados, diced red onion, jalapenos, chopped cilantro, lime juice and olive oil. Season with salt and pepper. Cover and chill for service.

Marinate turkey tenderloins in Maple-Horseradish Marinade in the refrigerator for 30-60 minutes.

Remove turkey from marinade and wipe off excess marinade. Discard marinade.

Grill turkey tenderloins over medium direct heat on covered grill for 15-25 minutes, turning once or twice. Grill until turkey reaches an internal temperature of 170 degrees F.

Let tenderloins stand 10 minutes. Slice into ¼-inch slices.

For each quesadilla serving, cover two tortillas with 4-ounces (total) of Brie, sprinkle with sliced onion and top with 4 slices turkey. Stack to make a 2-layer quesadilla and top with third tortilla.

Brush top tortilla with canola oil and place oil-side down on medium-high heat grill.

Grill until golden brown, about 2-3 minutes. Brush top of quesadilla with additional oil. Carefully flip over and grill until cheese melts and bottom is golden brown.

Cut each quesadilla into quarters. Top each quarter with a tablespoon of Avocado-Red Onion Relish. Garnish with additional cilantro.