Hickory Smoked Turkey Quesadilla

• 3 qt. red onions, sliced
• 3 qt. red peppers, cut into thin strips
• 1 cup Italian seasoning
• 3-1/4 cups chicken broth
• 3-1/4 cups Philadelphia Brick Cream Cheese, softened
• 3 Tbsp. Cajun seasoning
• 50 each flour tortillas (6 inch)
• - deli hickory-smoked turkey breast, finely chopped
• 1 cup oil

1. Cook onions, peppers and Italian seasoning in chicken broth in large skillet (or in small skillet for trial recipe) on medium heat until tender, stirring occasionally.
2. Remove from heat; cool slightly.
3. Mix cream cheese and Cajun seasoning until well blended.
4. For each serving: Spread 1 tortilla with 1 Tbsp.
5. of the cream cheese mixture; top with 1/2 cup of the vegetable mixture and 2 oz.
6. of the turkey.
7. Fold tortilla in half.
8. Heat 1 tsp.
9. oil on griddle.
10. Add quesadilla; cook 2 to 3 min.
11. on each side or until golden brown on both sides.

red onions, red peppers, italian seasoning, chicken broth, cream cheese, cajun seasoning, flour tortillas, turkey breast, oil

Taken from www.kraftrecipes.com/recipes/hickory-smoked-turkey-quesadilla-95188.aspx (may not work)