½ lb. shredded turkey
2 T minced pickled jalapeño
3 T minced fresh cilantro leaves
12 ounces shredded pepper Jack cheese
4 flour tortillas
¼ C Old World Olive Co. Garlic EVOO
Combine turkey, cilantro, jalapeño, and pepper Jack in a medium bowl and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.
Heat some oil in a large cast iron skillet over medium heat until shimmering. Carefully add folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately. Add some chopped lettuce, tomatoes, and sour cream on the side.