© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2/3 c sour cream
3 tbsp fresh cilantro, washed, dried and chopped
1/4 tsp each salt and freshly ground black pepper
1/2 lb ready-to-eat TURKEY PEPPERONI, sliced thin
vegetable cooking spray As needed
10 (7 to 8-Inch) flour tortillas, chili or salsa flavor preferred
3-1/3 c grated Monterey Jack cheese
1 (7-oz) jar roasted sweet red peppers, drained and chopped
1 Small red onion, chopped
1 to 2 Fresh jalapeno peppers, seeded and minced
2-1/2 tsp dried oregano leaves
Cilantro Sour Cream
CILANTRO SOUR CREAM: Combine sour cream, cilantro, salt and pepper in a serving bowl. Cover and refrigerate until serving.
PEPPERONI QUESADILLAS: In a 12-inch skillet, over medium heat, cook pepperoni slices for 3-4 minutes. Transfer to a small bowl.
ASSEMBLY: For each quesadilla, spray the skillet with cooking spray, place a tortilla in the skillet, sprinkle with 1/3 cup cheese, cover with a layer of pepperoni slices, 2 teaspoons red peppers, 1 teaspoon onion, 1/8 teaspoon jalapeno, and 1/4 teaspoon oregano.
When the cheese is melted and all ingredients are hot, fold the tortilla in half, pressing the edges together.
SERVING: Cut each quesadilla into 3 wedges; serve warm with cilantro sour cream.