Turkey Pecan Quesadillas with Caramelized Onions

1.Heat 1 tablespoon olive oil in a large skillet over medium-low heat.

2.Add the thinly sliced onion and 1/4 teaspoon salt to the skillet. Cook slowly, stirring occasionally, until onions are deeply golden and caramelized, about 25-30 minutes. Adjust heat as needed to prevent burning.

3.While onions cook, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside.

4.In a separate skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the cubed turkey breast, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and sauté for 3-4 minutes until warmed through and slightly browned. Remove from heat.

5.Lay one flour tortilla flat on a clean surface. Evenly sprinkle about 3/4 cup shredded white cheddar over half the tortilla.

6.Distribute half of the caramelized onions, sautéed turkey, and toasted pecans evenly over the cheese.

7.Fold the tortilla in half to cover the filling, pressing gently to adhere.

8.Heat a large non-stick skillet or griddle over medium heat and add a small amount of butter or olive oil to coat the surface.

9.Place the folded quesadilla in the skillet. Cook for 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted.

10.Remove the quesadilla from the skillet and let it rest for 1-2 minutes before slicing into wedges.

11.Repeat the process with the remaining tortilla and filling ingredients to make the second quesadilla.

12.Serve warm, optionally garnished with fresh herbs or a side of sour cream or salsa.