Recipes Recipe List: “August 1, 2 WILD TURKEY QUESADILLAS





1/3-1/2 wild turkey breast, diced or cubed
3 tablespoons lime or lemon juice
1 envelope chicken fajita seasoning
2 tablespoons oil, divided
1 (16-ounce) jar salsa
1 tablespoon sugar or 2 packages artificial sweetener
Salt to taste
4 (10-inch) flour tortillas
2 tablespoons margarine, melted
Sour cream
Grated cheese
Shredded lettuce


Place diced turkey in a resealable plastic bag or glass bowl. Combine lime juice, 3/4 of the fajita seasoning mix and 1 tablespoon of the oil. Pour over turkey and marinate for at least one hour. Heat remaining 1 tablespoon oil over medium high in a large skillet. Pour in turkey with marinade. Cook until turkey is a golden brown, stirring frequently to prevent sticking. Add half of the salsa and the sweetener. Reduce heat and simmer for 5 minutes. Taste, and add salt, additional seasoning and additional salsa, if desired. Brush melted margarine on one side of 2 tortillas. Place, buttered side down, on a cookie sheet that has been lightly coated with non-stick cooking spray. Spread a thick layer of sour cream on each tortilla. Spoon about 1/3 cup turkey mixture in center of each tortilla, making certain that turkey cubes are only a single layer high. Sprinkle grated cheese generously over turkey. Set aside. Brush one side of 2 remaining tortillas with butter. Place, buttered side up, over filled tortillas. Press edges together to seal. Bake at 400 degrees for 10 minutes, until tortillas are light golden brown. Remove from oven and cool slightly. Cut each quesadilla into 8 wedges. Serve on a bed of shredded lettuce; top with remaining salsa and additional cheese. (NOTE: Use remaining leftover turkey mix for more quesadillas, a taco salad or burritos.) Makes 2 servings.