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Miniature Quesadillas with Smoked Turkey and Red Pepper

Source: Chowhound's

1 cup diced smoked turkey (or chicken)
1/3 cup green onion, chopped fine
3 cups jack cheese with peppers, shredded
1/4 cup green chiles, diced
1/3 cup red pepper, roasted and diced
2 tablespoons cilantro, minced
1/2 cup sour cream
1 1/2 teaspoons cumin
1/4 teaspoon chili powder
1/4 teaspoon salt, or to taste

Flour tortillas (8 to 12, depending on size)

Vegetable oil for pan frying

Mix all ingredients except tortillas thoroughly, adding additional sour cream if necessary to bind.

Using a 2-1/2 or 3 inch pastry or biscuit cutter, cut out rounds from tortillas. You should get six to nine rounds from each tortilla, depending on size. As they are cut, keep rounds covered with plastic wrap so they don't dry out.

(Or, use whole tortillas folded over. After cooking, you'll need to cut them up into 6ths or 8ths.)

Place a tablespoon or so of filling off center on a tortilla round, spreading it out slightly, but leaving a small margin at the edge. Carefully fold over other side, forming a half circle shape. Repeat with remaining tortilla rounds. (Can be made ahead to this point. Place on a baking sheet in single layer and cover with plastic wrap. Refrigerate until ready to cook.)

Heat a large skillet or griddle over medium heat and brush generously with oil. When hot, add quesadillas in single layer. Cook one minute or so, until golden brown. Turn and cook other side another minute or until filling is melted (if quesadillas have been refrigerated, they may take slightly longer). Remove to plate. Brush pan with additional oil between batches.

Note: You can also make this into a warm dip by adding ½ cup of mayonnaise plus an extra ½ cup of cheese. Spread the mixture into a one-inch layer in a casserole dish and top with extra cheese. Bake at 350 degrees about 15 minutes if refrigerated, or just until heated through (overheating will cause the sour cream to curdle and separate). Serve with tortilla chips.