Grilled Turkey Brie Quesadillas With Avocado Red Onion Relish Recipes

Steps:

• Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
• Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
• Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.

Steps:

• Peel and pit avocado.
• Chop and stir with tomato, corn, green onions, salt, pepper, coriander, and mozzarella.
• Spread over half of each tortilla.
• Fold uncovered half over filling and gently press the edges together.
• In a non-stick frypan, or on a grill heated to medium, cook quesadillas for 1 1/2 minutes or until bottom is lightly browned.
• Flip over and cook until filling is heated through.
• Can be prepared up to 4 hours ahead of time, covered, and refrigerated.

Steps:

• In a medium mixing bowl, combine maple syrup, horseradish, mustard, ancho chili powder and salt and pepper to taste. Let stand 30 minutes at room temperature before using.
• In a medium mixing bowl, combine avocado, diced onion, jalapeno, cilantro, lime juice, 1 tablespoon of the olive oil and salt and pepper to taste.
• Add tenderloins, toss to coat and refrigerate 30-60 minutes, stirring frequently.
• Meanwhile, prepare outdoor grill for cooking over medium direct heat. Coat grill with cooking spray. When grill is ready, remove tenderloins from marinade, discarding marinade. Place tenderloins on grill rack, cover grill and cook 15 to 25 minutes or until meat is no longer pink in center. (170 degrees), turning once or twice.
• Place tenderloins on a cutting surface and allow to stand 10 minutes. Cut into 32 slices.
• Heat grill to medium-high heat.
• Place 8 of the tortillas on a clean work surface. Divide the brie and onion slices among the 8 tortillas. Top each tortilla with 4 slices of turkey. Stack to make four 2-layer quesadillas and top with the remaining tortillas. Brush the top tortilla with the remaining 2 teaspoons oil and place oil-side down on grill. Grill until golden brown, about 2 to 3 minutes. Brush the top of the quesadillas with oil and carefully turn over. Cook until cheese melts and bottom is golden brown.
• Place quesadillas on a clean work surface and cut into quarters. Top each quarter with a tablespoon of the relish. Garnish with additional cilantro, if desired.

Steps:

• In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
• Season to taste with salt and pepper.
• In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
• Put tortillas on a baking sheet and brush tops with oil.
• Broil tortillas 2 to 4 inches from heat until pale golden.
• Sprinkle tortillas evenly with cheese and broil until cheese is melted.
• Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
• Transfer quesadillas to a cutting board and cut into 4 wedges.
• Top each wedge with a dollop of sour cream mixture and serve warm.