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1
First prepare beer-pickled jalapenos.
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2
In a medium saucepan, add the vinegar, beer, honey, salt and garlic.
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3
Heat over medium heat for 34 minutes or until the honey and salt are dissolved and the alcohol from the beer has cooked out.
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4
Remove from heat and add the jalapenos.
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5
Set aside to pickle for 3035 minutes.
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6
The jalapenos will keep in an airtight container in the refrigerator for 2 weeks.
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7
For the quesadillas, in a large saute pan, melt 1 tablespoon butter over medium heat.
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8
Add the onions, season with salt and black pepper, and saute for about 810 minutes or until tender and brown.
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9
Remove the onions from the pan.
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10
To the pan, add another tablespoon of unsalted butter.
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11
Add the mushrooms, and cook until brown, about 68 minutes.
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12
Toss the onions back in with the mushrooms.
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13
Remove from heat and set aside until you are ready to assemble quesadillas.
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14
Preheat a griddle pan or large nonstick skillet over medium heat.
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15
Add a tablespoon or so of butter, and melt.
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16
Place 1 flour tortilla on the pan.
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17
Top with a couple of tablespoons of cheese, onion and mushroom mixture, beer-pickled jalapenos, and turkey.
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18
Top with a couple more tablespoons of cheese and place another flour tortilla on top.
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19
Press down.
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20
Flip the quesadilla carefully when the bottom is just a little brown, and cook for 23 minutes on the opposite side.
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21
Remove from heat, and repeat these steps 3 more times.
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22
Cut into triangles and garnish with sour cream and cilantro.
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23
Serve with dipping sauces of choice and enjoy!
