Dijon Smoked Turkey and White Bean Quesadillas

• 1 cup olive oil
• 1 gal. LOUIS RICH Turkey Bulk Petite Hickory Smoked Skin On, cut into 1/4-inch cubes
• 1 gal. zucchini, cut into thin julienne strips
• 2 qt. onions, chopped
• 3 qt. canned white beans, mashed
• 1/4 cup jalapeno peppers, seeded, finely chopped
• 3 cups GREY POUPON Classic Dijon Mustard
• 96 each corn tortillas
• 3 qt. Monterey Jack cheese, shredded

1. Heat oil in saute pan over medium heat.
2. Add turkey, zucchini, onions, beans and peppers; saute until vegetables are crisp-tender.
3. Stir in mustard; cook 1 minute.
4. Remove from heat; keep warm.
5. For each serving: Heat cast iron skillet or griddle over high heat.
6. Add tortilla; cook until bottom side of tortilla is golden brown.
7. Top with 5 oz.
8. of the turkey mixture, 1 oz.
9. of the cheese and second tortilla.
10. Turn quesadilla over; cook until bottom side is golden brown and cheese is melted.
11. Cool slightly.
12. Cut into 4 wedges to serve.
13. Serve warm.

olive oil, turkey bulk petite hickory, zucchini, onions, white beans, jalapeno peppers, poupon, corn tortillas, cheese

Taken from www.kraftrecipes.com/recipes/-1843.aspx (may not work)