Dijon Smoked Turkey and White Bean Quesadillas

Dijon Smoked Turkey and White Bean Quesadillas
48 servings


Ingredients Weights Measures
olive oil 8 oz. 1 cup
LOUIS RICH Turkey Bulk Petite Hickory Smoked Skin On, cut into 1/4-inch cubes 6 lb. 1 gal.
zucchini, cut into thin julienne strips 4 lb. 1 gal.
onions, chopped 2 lb. 2 qt.
canned white beans, mashed 6 lb. 3 qt.
jalapeƱo peppers, seeded, finely chopped 2 oz. 1/4 cup
GREY POUPON Classic Dijon Mustard 1 lb. + 8 oz. 3 cups
corn tortillas - 96 each
Monterey Jack cheese, shredded 3 lb. 3 qt.


HEAT oil in saute pan over medium heat. Add turkey, zucchini, onions, beans and peppers; saute until vegetables are crisp-tender. Stir in mustard; cook 1 minute. Remove from heat; keep warm.

FOR each serving: Heat cast iron skillet or griddle over high heat. Add tortilla; cook until bottom side of tortilla is golden brown. Top with 5 oz. of the turkey mixture, 1 oz. of the cheese and second tortilla.

TURN quesadilla over; cook until bottom side is golden brown and cheese is melted. Cool slightly. Cut into 4 wedges to serve. Serve warm.

Kraft Kitchens Tips

Quesadilla filling can be made in larger quantities. Cover and refrigerate until ready to use. Reheat as needed.
Quesadillas can be made using cheese of your choice.
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