Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gee Estate in Quinlan, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Crumble turkey into large skillet and cook over medium heat until browned.
  2. Drain off any drippings then remove turkey and set aside.
  3. Add eggs to same skillet then scramble until eggs are set but not dry.
  4. Remove eggs and set aside.
  5. Place 1 tortilla in same skillet.
  6. Top with half of the eggs, cheese, turkey, onions and tomato.
  7. Heat until cheese melts then top with another tortilla.
  8. Remove from skillet and cut into six equal wedges.
  9. Repeat to make second quesadilla.
  10. Serve hot with sour cream and salsa.
  11. Refrigerate leftovers.

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