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1
Shred the turkey and sprinkle over the spices, thyme and season with a little salt and pepper.
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2
Drizzle over the olive oil and rub the turkey all over.
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3
Set aside in the fridge to marinate for a couple of hours, overnight is fine if you have time.
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4
Make the guacamole by mashing the avocado in a bowl along with the rest of the ingredients.
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5
Season to taste with salt and pepper and chilli and mix until you have a desired consistency, smooth or a little lumpy.
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6
Set aside.
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7
Over a medium heat, add a little olive oil in a non-stick frying pan and fry the turkey until it is warmed though about 2-3 minutes.
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8
Set aside to allow to cool a little.
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9
Lay out 3 tortillas on the worktop and scatter over the sweetcorn, tomatoes, and spring onions, along with the shredded turkey.
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10
Divide the cheese between the three tortillas and arrange the apple slices on top.
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11
Take the remaining three tortillas and spread the creme fraiche evenly between them.
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12
Lay on top of the filled tortillas and press down firmly making a sandwich.
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13
Chill until need - up to 24 hours well wrapped in the fridge is fine - if you are cooking from cold you will need to add a couple of minutes to the cooking time.
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14
Over a medium high heat, add a little oil in a frying pan large enough to fit the quesadilla.
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15
When it is hot carefully lower in one of the quesadillas and fry for 4-5 minutes until it has crisped up.
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16
Using a fish slice, carefully flip over and fry for a further 2-3 minutes or so until crisp.
