Turkey Mushroom Quesadilla
- 2 tbsp vegetable oil, plus more for cooking quesadilla
- 8 oz baby bella mushrooms, sliced
- 1 tbsp soy sauce
- 1/2 tsp granulated garlic
- 1/2 tsp black pepper
- 3 c Gruyere cheese or a Swiss/Gruyere mix, shredded
- 2 c cooked turkey, diced
- 6 10-inch flour tortillas
- Vegetable oil, for cooking
Heat the oil in a medium-sized skillet over medium heat on the grill. Add the mushrooms and drizzle them with the soy sauce. Sprinkle the granulated garlic and pepper over them and mix well to distribute the seasonings.
Cook the mushrooms, stirring occasionally. As the mushrooms cook, they will purge their liquid into the pan, then it will cook off. Cook until all of the liquid is gone, about 10 minutes total. Set aside.
Lay the tortillas out. Using half of the cheese, top one half of each tortilla, distributing it evenly. Top the cheese with the mushrooms spreading them evenly. Add the turkey and spread it evenly, then top with the remaining cheese. Fold the tortillas over pressing them firmly to shape.
Warm a griddle or large skillet over medium heat on the grill. Drizzle a little vegetable oil in the pan, then add the quesadillas. Cook for 3 to 4 minutes until golden brown. Drizzle a little more oil on top, then flip. Cook for another 3 to 4 minutes until golden brown and melted inside.
To serve, cut in half and serve with sour cream and salsa for dipping.