• 4 Mission® Artisan® Blue Corn Tortillas
  • 3/4 cup Pepperjack cheese, shredded
  • 4 Thin Roma tomato slices
  • 4 (1/2 oz.) Thin low-sodium deli-sliced turkey breast slices
  • 8 tsp. Alfalfa sprouts
  • 8 Thin avocado slices
  • 4 Wooden sandwich pics or tooth pics (optional)


  1. Place one Mission® Artisan® Blue Corn Tortilla in a small non-stick sauté pan over medium heat
  2. Sprinkle 3 tablespoons (or ½ ounce) cheese over one half of tortilla.
  3. Once tortilla is warmed through, fold tortilla over cheese to form a half circle quesadilla, only toasting one side.
  4. Remove from sauté pan toasted side down and layer bottom half of quesadilla with one tomato slice, one folded (½ oz.) turkey slice, 2 teaspoons of alfalfa sprouts and 2 avocado slices, fold quesadilla over to enclose fillings, using sandwich pic to hold closed if needed.
  5. Repeat with remaining tortillas and fillings.