# Components:
→ Turkey Filling
01 - 2 cups cooked shredded turkey breast
02 - 1/2 cup canned dark sweet cherries, drained and chopped
03 - 2 chipotle peppers in adobo sauce, finely chopped
04 - 1 tablespoon adobo sauce from chipotle can
05 - 1/2 cup finely diced red onion
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Cheese and Tortillas
10 - 1 cup shredded Monterey Jack cheese
11 - 1 cup shredded sharp cheddar cheese
12 - 4 large flour tortillas (10-inch)
→ For Cooking
13 - 2 tablespoons unsalted butter, divided
14 - Nonstick spray (optional)
→ For Serving (Optional)
15 - 1/4 cup chopped fresh cilantro
16 - 1 sliced avocado
17 - 1/2 cup sour cream
18 - Lime wedges
# Directions:
01 - In a mixing bowl, combine the cooked turkey, chopped cherries, chipotle peppers, adobo sauce, diced red onion, cumin, smoked paprika, salt, and black pepper. Stir thoroughly until all ingredients are evenly integrated.
02 - Lay out the flour tortillas on a clean, flat surface. On one half of each tortilla, evenly distribute the Monterey Jack and cheddar cheeses. Spoon equal portions of the prepared turkey-cherry-chipotle mixture over the cheese. Fold the other half of each tortilla over the filling to create semicircles.
03 - Heat 1/2 tablespoon of unsalted butter in a large nonstick skillet over medium heat. Carefully place two folded quesadillas into the skillet. Cook for 2–3 minutes per side, or until the tortillas are golden brown and the cheese is thoroughly melted. Remove the cooked quesadillas from the skillet. Repeat this process with the remaining butter and quesadillas.
04 - Transfer the cooked quesadillas to a cutting board and allow them to rest for 1 minute. Once rested, slice each quesadilla into wedges.
05 - Serve the quesadillas hot. Optionally, garnish with fresh cilantro, sliced avocado, sour cream, and lime wedges.
