Turkey Mushroom Quesadillas with Caramelized Onions
makes 4 quesadillas
for the onions
- 2 small red onions sliced
- 2 tablespoons butter
- pinch salt
- 1/2 teaspoon apple cider vinegar
Melt the butter over medium heat in a small frying pan. Add the onions and cook for 3 minutes. Turn heat down to low and cook for an hour or more, stirring occasionally. If the onions start to dry out, add a little bit more butter. When the edges of the onions have started to brown and taste sweet, add the salt and the splash of vinegar. Remove to a bowl.
for the quesadillas
- 3 tablespoons olive oil
- 1 cup mushrooms, sliced
- splash of apple cider vinegar
- 4 whole wheat tortillas
- 2 cups shredded cheddar cheese
- 1 cup roasted turkey meat, chopped
Using the same pan as the onions, saute the mushrooms in a tablespoon of olive oil over medium-high heat. Toss in some salt and a splash of apple cider vinegar.
Heat a 9″ frying pan over medium-high heat. Add a tablespoon of olive oil and swirl to coat pan. Place a tortilla in the pan, cook for a minute, and then flip. Add 1/2 cup shredded cheese, 1/4 cup sauteed mushrooms, and 1/4 cup turkey. Fold the quesadilla in half and cook for 3 minutes, then flip and cook for another 3 minutes. Add olive oil as needed while you cook the rest of the quesadillas. Keep finished quesadillas on a warm plate in a 200 degree oven.
Slice into triangles and serve with the caramelized onions on top and a lightly dressed green salad.