Southwest Quesadilla

2 lbs turkey sausage, recipe follows
1 1/2 lb mozzarella, shredded
3/4 cup roasted red bell peppers, cut into 1/4-inch long strips
1 cup basil pesto, recipe follows
Turkey Sausage:
2/3 cup chicken broth
2 oz chipotle chiles in adobo sauce
2 lbs ground turkey
1 Tbs ground sage
1 Tbs dried oregano
1 Tbs ground cumin
3 Tbs salt
2 Tbs freshly ground black pepper
Basil Pesto:
1 cup fresh basil leaves, firmly packed
1/2 cup extra-virgin olive oil
1/2 cup pecans or pine nuts
1/4 cup Parmesan, grated
1 Tbs salt
Arrange flour tortillas on a table. Six of the tortillas will be sandwich tops and 6 will be bottoms. Sprinkle the turkey sausage evenly on 6 bottom tortillas. Next, sprinkle 4 to 5 ounces of mozzarella cheese over the turkey sausage. (As the quesadillas cook, the cheese will melt and act as glue to hold the quesadilla together.) Add 5 or 6 strips of red bell pepper over the mozzarella and turkey sausage. 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.
Heat a large frying pan so that it is very hot. Place the quesadillas in the fry pan and cook until the quesadilla turns golden brown, about 2 minutes. Flip the tortilla and cook the other side. The inside should be warm and the cheese should be melted. Once finished cooking, remove the quesadilla from the pan, cut into 6 wedges, and serve with your favorite salsa.
Turkey Sausage:
Place the chicken broth and chipotle chiles with adobo sauce in a blender, and puree until smooth, about 1 minute. In a large skillet over medium high heat, begin cooking the turkey sausage. Then add in the chipotle chile mixture and cook until the meat is crumbly and well done, about 10 to 15 minutes. Toward the end of the cooking, add in your sage, oregano, cumin, salt, and pepper. Cool the sausage mixture before spooning it onto the tortillas.
Basil Pesto:
Put the basil and olive oil into a food processor and blend until smooth. Next, add the pecans, Parmesan, and salt. Continue to blend until smooth, adding more olive oil, if necessary, to achieve a smooth consistency.

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