Grilled Turkey And Brie Quesadillas With Avocado Red Onion Relish Recipes

TURKEY QUESADILLAS

Steps:

• In a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings., For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese. Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

GRILLED TURKEY AND BRIE QUESADILLAS WITH AVOCADO-RED ONION RELISH

Steps:

• In a medium mixing bowl, combine maple syrup, horseradish, mustard, ancho chili powder and salt and pepper to taste. Let stand 30 minutes at room temperature before using.
• In a medium mixing bowl, combine avocado, diced onion, jalapeno, cilantro, lime juice, 1 tablespoon of the olive oil and salt and pepper to taste.
• Add tenderloins, toss to coat and refrigerate 30-60 minutes, stirring frequently.
• Meanwhile, prepare outdoor grill for cooking over medium direct heat. Coat grill with cooking spray. When grill is ready, remove tenderloins from marinade, discarding marinade. Place tenderloins on grill rack, cover grill and cook 15 to 25 minutes or until meat is no longer pink in center. (170 degrees), turning once or twice.
• Place tenderloins on a cutting surface and allow to stand 10 minutes. Cut into 32 slices.
• Heat grill to medium-high heat.
• Place 8 of the tortillas on a clean work surface. Divide the brie and onion slices among the 8 tortillas. Top each tortilla with 4 slices of turkey. Stack to make four 2-layer quesadillas and top with the remaining tortillas. Brush the top tortilla with the remaining 2 teaspoons oil and place oil-side down on grill. Grill until golden brown, about 2 to 3 minutes. Brush the top of the quesadillas with oil and carefully turn over. Cook until cheese melts and bottom is golden brown.
• Place quesadillas on a clean work surface and cut into quarters. Top each quarter with a tablespoon of the relish. Garnish with additional cilantro, if desired.

AVOCADO QUESADILLAS

Steps:

• In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
• Season to taste with salt and pepper.
• In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
• Put tortillas on a baking sheet and brush tops with oil.
• Broil tortillas 2 to 4 inches from heat until pale golden.
• Sprinkle tortillas evenly with cheese and broil until cheese is melted.
• Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
• Transfer quesadillas to a cutting board and cut into 4 wedges.
• Top each wedge with a dollop of sour cream mixture and serve warm.