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1
Arrange flour tortillas on a table.
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2
Six of the tortillas will be sandwich tops and 6 will be bottoms.
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3
Sprinkle the turkey sausage evenly on 6 bottom tortillas.
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4
Next, sprinkle 4 to 5 ounces of mozzarella cheese over the turkey sausage.
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5
(As the quesadillas cook, the cheese will melt and act as glue to hold the quesadilla together.)
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6
Add 5 or 6 strips of red bell pepper over the mozzarella and turkey sausage.
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7
Finally, spread a thin layer of basil pesto on each of the remaining 6 flour tortilla tops and press it firmly on top of the bottom tortilla section.
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8
Preheat your grill to low heat.
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9
Place the quesadillas on the grill and cook until grill marks are present and the quesadilla turns golden brown, about 5 minutes.
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10
The inside should be warm and the cheese should be melted.
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11
Once finished cooking, remove the quesadilla from the grill, cut into 6 wedges, and serve with your favorite salsa.
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12
2/3 cup chicken broth
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13
2 ounces chipotle chiles in adobo sauce
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14
2 pounds ground turkey
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15
1 tablespoon ground sage
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16
1 tablespoon dried oregano
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17
1 tablespoon ground cumin
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18
3 tablespoons salt
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19
2 tablespoons freshly ground black pepper
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20
Place the chicken broth and chipotle chiles with adobo sauce in a blender, and puree until smooth, about 1 minute.
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21
In a large skillet over medium high heat, begin cooking the turkey sausage.
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22
Then add in the chipotle chile mixture and cook until the meat is crumbly and well done, about 10 to 15 minutes.
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23
Toward the end of the cooking, add in your sage, oregano, cumin, salt, and pepper.
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24
Cool the sausage mixture before spooning it onto the tortillas.
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25
1 cup fresh basil leaves, firmly packed
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26
1/2 cup extra-virgin olive oil
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27
1/2 cup pecans or pine nuts
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28
1/4 cup Parmesan, grated
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29
1 tablespoon salt
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30
Put the basil and olive oil into a food processor and blend until smooth.
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31
Next, add the pecans, Parmesan, and salt.
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32
Continue to blend until smooth, adding more olive oil, if necessary, to achieve a smooth consistency.
