- How To Cook
- 3 Eggs
- ½ t. Butter
- 6 oz. Colby Jack Cheese, grated
- 1 Small Yellow Onion, diced
- 1 Green Bell Pepper, diced
- ½ t. Olive Oil
- 2 c. Baby Spinach, roughly chopped
- 6 oz. Honeysuckle White Oven Roasted Turkey, cut into pieces
- 4 10 inch Whole Wheat Tortillas
- 2 t. Olive Oil
Place a skilled over medium heat. When heated, melt the butter and scramble eggs. Remove from heat and let cool, set aside.
Wipe skillet clean and return to heat, add ½ t. olive oil and sauté the diced onions and peppers. Remove from heat and let cool, set aside.
Arrange Quesadilla ingredients near stove. Lightly brush a tortilla with Olive oil and place in a large skilled over medium heat. Sprinkle approximately a fourth of the Colby Jack over entire tortilla. Spoon scrambled eggs over ½ of the cheese and follow with diced vegetables. Follow with spinach, then Oven Roasted Turkey. Now fold the cheese side over, covering the side that has Quesadilla ingredients on it. If tortilla has not lightly browned, continue cooking till it turns a nice golden color.
Cut Quesadilla into wedges and serve immediately.