Yield: 12 Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: Southwestern   Meal Type: Sandwich, Wrap, Appetizer   Preparation Method: Grill   Product Type: Turkey Tenderloins   Dish Type: Quesadilla

Maple-Horseradish Marinade

3 Cups pure maple syrup

3/4 Cup prepared horseradish, drained

1/3 Cup Dijon mustard

1/3 Cup ancho chile powder

To taste Salt and freshly ground black pepper

Mix maple syrup, horseradish, Dijon, ancho chile powder, salt and pepper together. Let stand 30 minutes at room temperature before using.

Avocado-Red Onion Relish

9 Medium ripe avocados, pitted, peeled & finely diced

1-1/2 Cups red onion, finely diced

3 Medium jalapeno peppers, finely diced

1/2 Cup finely chopped fresh cilantro

1/3 Cup fresh lime juice

3 Tablespoons olive oil

Combine avocados, diced red onion, jalapenos, chopped cilantro, lime juice and olive oil. Season with salt and pepper. Cover and chill for service.

Turkey

5 Pounds TURKEY TENDERLOINS

Marinate turkey tenderloins in Maple-Horseradish Marinade in the refrigerator for 30-60 minutes. Remove turkey from marinade and wipe off excess marinade. Discard marinade. Grill turkey tenderloins over medium direct heat on covered grill for 15-25 minutes, turning once or twice. Grill until turkey reaches an internal temperature of 170 degrees F. Let tenderloins stand 10 minutes. Slice into ¼-inch slices.

Quesadillas

36 6-inch flour tortillas

3 Pounds Brie, rind removed, cheese cut into 1-ounce pieces

1 Large red onion, very thinly sliced

As needed canola oil

For each quesadilla serving, cover two tortillas with 4-ounces (total) of Brie, sprinkle with sliced onion and top with 4 slices turkey. Stack to make a 2-layer quesadilla and top with third tortilla. Brush top tortilla with canola oil and place oil-side down on medium-high heat grill. Grill until golden brown, about 2-3 minutes. Brush top of quesadilla with additional oil. Carefully flip over and grill until cheese melts and bottom is golden brown.

Service

As needed fresh cilantro leaves

Cut each quesadilla into quarters. Top each quarter with a tablespoon of Avocado-Red Onion Relish. Garnish with additional cilantro.

Recipe Source: Recipe developed for Butterball by Chef Bobby Flay. Photo by Butterball.

Nutrition Facts Calories 1190   Calories from Fat 600 % Daily Value* Total Fat 67g 103% Saturated Fat 26g 130% Cholesterol 235mg 78% Sodium 1570mg 65% Total Carbohydrate 69g 23% Dietary Fiber 14g 56% Sugars 7g   Protein 80g   Vitamin A 20% Vitamin C 35% Calcium 40% Iron 40% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4