Combine everything except the tortillas and cheese in a large enough pot to hold everything.
Bring to a simmer and cook for 30m min; stirring frequently and breaking up the turkey.
Strain the entire batch in a chinois and save the sauce. Pull the bay leaves out.
Sauté the turkey in batches to brown and crisp to your desired level and set aside in a pan.
Dip the tortillas in batches into the saved juice and lay in the saute pan. Top the tortilla with cheese and half the tortilla with turkey and fold over to make quesadillas.
Turn a couple times until toasted well.
Ladle some of the sauce in a ramekin and serve the quesadillas.
Garnish with lime wedges, and Pico de Gallo.
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Ingredients
Directions
Combine everything except the tortillas and cheese in a large enough pot to hold everything.
Bring to a simmer and cook for 30m min; stirring frequently and breaking up the turkey.
Strain the entire batch in a chinois and save the sauce. Pull the bay leaves out.
Sauté the turkey in batches to brown and crisp to your desired level and set aside in a pan.
Dip the tortillas in batches into the saved juice and lay in the saute pan. Top the tortilla with cheese and half the tortilla with turkey and fold over to make quesadillas.
Turn a couple times until toasted well.
Ladle some of the sauce in a ramekin and serve the quesadillas.
Garnish with lime wedges, and Pico de Gallo.