Easy Turkey And Brussels Sprout Quesadillas Recipe

• 1/4 cup vegetable or canola oil, divided
• 1 1/2 cups finely shredded Brussels sprouts (about 6 ounces)
• Kosher salt and freshly ground black pepper
• 4 ounces (about 1 cup) roughly chopped or torn roast turkey
• 2 pickled jalapenos, finely minced
• 4 ounces (about 1 cup) grated Jack, Cheddar, or Oaxacan string cheese
• 2 (10-inch) flour tortillas
• 1/2 cup
• or store-bought salsa verde

1. Heat 1 tablespoon oil in a medium cast iron or stainless steel skillet over high heat until lightly smoking. Add Brussels sprouts, season with salt and pepper, and cook, tossing and stirring occasionally, until wilted and lightly charred, about 2 minutes. Transfer to bowl and wipe out skillet.
2. Allow Brussels sprouts to cool slightly, then add turkey, jalapenos, and cheese. Toss with hands until thoroughly combined.
3. Spread half of cheese mixture over one half of one tortilla, leaving a small border around the edge. Fold tortilla firmly in half to enclose the cheese. Repeat with remaining tortilla.
4. Heat remaining oil in the skillet over medium heat until shimmering. Carefully add both folded tortillas to skillet and cook, shaking pan gently until first side is golden brown and puffed, 1 to 2 minutes. Carefully fip tortillas with a flexible slotted spatula, sprinkle with salt, and cook on second side until golden brown and puffed, 1 to 2 minutes longer. Transfer to a paper towel-lined plate and allow to rest 1 minutes. Cut each into four pieces and serve with salsa verde.

vegetable, brussels, kosher salt, torn roast turkey, jalapeufos, string cheese, flour tortillas, verde

Taken from www.seriouseats.com/recipes/2014/03/easy-turkey-brussels-sprouts-quesadilla-recipe.html (may not work)