Turkey and Mushroom Quesadillas with Beer-Pickled Jalapenos

• 3/4 cups Distilled White Vinegar
• 3/4 cups Beer (I Used A Brown Ale)
• 3 Tablespoons Honey
• 1 teaspoon Kosher Salt
• 4 cloves Garlic, Smashed
• 6 whole Large Jalapenos, Sliced
• 1/4 cups Unsalted Butter, Divided
• 1 whole Medium-sized Yellow Onion, Sliced
• 16 ounces, weight Sliced White Button Mushrooms
• Salt And Black Pepper
• 8 whole Flour Tortillas
• 1- 1/2 cup Grated Cheese Of Your Choice (mozzarella, Monterey Jack And Colby Jack Are All Really Great Melting Cheeses For Quesadillas)
• 1- 1/2 cup Fully Cooked Shredded Or Chopped Turkey (chicken May Be Substituted)
• Sour Cream And Cilantro, For Garnish

1. First prepare beer-pickled jalapenos.
2. In a medium saucepan, add the vinegar, beer, honey, salt and garlic.
3. Heat over medium heat for 34 minutes or until the honey and salt are dissolved and the alcohol from the beer has cooked out.
4. Remove from heat and add the jalapenos.
5. Set aside to pickle for 3035 minutes.
6. The jalapenos will keep in an airtight container in the refrigerator for 2 weeks.
7. For the quesadillas, in a large saute pan, melt 1 tablespoon butter over medium heat.
8. Add the onions, season with salt and black pepper, and saute for about 810 minutes or until tender and brown.
9. Remove the onions from the pan.
10. To the pan, add another tablespoon of unsalted butter.
11. Add the mushrooms, and cook until brown, about 68 minutes.
12. Toss the onions back in with the mushrooms.
13. Remove from heat and set aside until you are ready to assemble quesadillas.
14. Preheat a griddle pan or large nonstick skillet over medium heat.
15. Add a tablespoon or so of butter, and melt.
16. Place 1 flour tortilla on the pan.
17. Top with a couple of tablespoons of cheese, onion and mushroom mixture, beer-pickled jalapenos, and turkey.
18. Top with a couple more tablespoons of cheese and place another flour tortilla on top.
19. Press down.
20. Flip the quesadilla carefully when the bottom is just a little brown, and cook for 23 minutes on the opposite side.
21. Remove from heat, and repeat these steps 3 more times.
22. Cut into triangles and garnish with sour cream and cilantro.
23. Serve with dipping sauces of choice and enjoy!

white vinegar, honey, kosher salt, garlic, jalapenos, unsalted butter, onion, white button mushrooms, salt, flour tortillas, grated cheese of, turkey, sour cream

Taken from tastykitchen.com/recipes/appetizers-and-snacks/turkey-and-mushroom-quesadillas-with-beer-pickled-jalapenos/ (may not work)