6 Flour Tortillas
1 Tbs. Butter
3 Tbs. Olive Oil
1 Tbs. fresh chopped Garlic
1 cup sliced Yellow Onion
2 cups sliced White Mushroom
2 cups diced or shredded Turkey Meat
Salt, to taste
Black Pepper, to taste
2 cups cooked Spaghetti Squash
4 cups shredded smoked Swiss
 (or Gruyère) Cheese
2 cups shredded Monterey Jack Cheese
1/2 cup sliced Green Onion
1/2 cup toasted, chopped Walnuts

 
Directions: 

1. Heat BBQ.
If you are using a charcoal BBQ 
place the rack to the highest setting 
and under fill your charcoal briquettes. 
Low heat is needed for the quesadillas.

2. Heat a sauté pan over 
medium-high heat. 
Add the butter and one Tbs. of 
olive oil to the pan. 
When the butter / oil mixture is hot, 
sauté the garlic and onions 
for 2-3 minutes, 
add the mushrooms and continue 
to cook for 2-3 minutes 
or until the mushrooms begin 
to sweat slightly. 
Add the turkey meat and season 
with salt and pepper. 
Set aside.

3. Brush one side of the tortilla
with the remaining olive oil. 
Place the tortilla brushed side down
 on a piece of aluminum foil. 
Divide the sautéed mixture, squash, 
Swiss, jack, green onions and walnuts 
between the six tortillas.
Fold in half.

4. Place oil side down on the grill 
set to low heat. 
Grill for about 2 minutes, 
depending on heat level, 
be careful not to burn. 
With a spatula turn the quesadillas 
over and continue to cook 1-2 minutes 
or until cheese is melted. 
Remove, cut in half and serve.