8 oz (227 g) mixed mushrooms, sliced

2 tablespoons (30 ml) butter

4 8-inch (20-cm) tortillas

1 1/2 cups (375 ml) cooked turkey, chopped

2 tablespoons (30 ml) lingonberry or cranberry jam

2 cups (500 ml) shredded cheese, of your choice

2 tablespoons (30 ml) vegetable oil

Salt and pepper

Sour cream (optional)

In a skillet, brown the mushrooms in the butter. Season with salt and pepper. Let cool.

Lay 2 tortillas on a work surface. Cover with the mushrooms, turkey, jam, and cheese. Close with the remaining tortillas. Press lightly.

In two large non-stick skillet, cook the quesadillas for about 3 minutes on each side over low heat in 15 ml (1 tablespoon) of oil. Serve with sour cream.

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