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Turkey Quesadillas

Turkey Quesadillas

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Turkey Quesadillas

 

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Tags:

Turkey

,

Quesadilla

,

Tortilla

,

Flour

,

Monterey jack

,

Cheese

,

Shredded

,

Cuts

,

Salsa

,

Dip

,

Thanksgiving

,

Leftovers

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Turkey Quesadillas

Ingredients

1 (10 inch) flour tortilla
1/2 teaspoons HT trader extra virgin olive oil
1/4 cup shredded Monterey Jack cheese
4 ounces shredded turkey
HT Trader cilantro Salsa

Instructions

Pour oil on the tortilla and spread around to cover as much of the tortilla as possible.  Place tortilla oil side down on griddle. Sprinkle with cheese evenly, then top cheese with turkey. Fold tortilla in half. Cook over low heat for 2-3 minutes on each side or until golden brown and cheese is melted. Serve with salsa.

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