Recipe: Madras Turkey Quesadillas with Curry Mayonnaise (make ahead)

MADRAS TURKEY QUESADILLAS WITH CURRY MAYONNAISE

"Pears and turkey are great together. Try a jar of select pears from the refrigerated case if the market has only rock-hard pears. If you have time, pick your fresh pears and let them ripen in a brown paper bag for two days for perfection."

8 tortillas, preferably toasted sesame flavor
1/4 cup Curry Mayonnaise (recipe follows)
3/4 pound smoked turkey breast, thinly sliced
2 firm, ripe Anjou pears, peeled, cored, and thinly sliced, lengthwise
1/2 pound shredded aged Gouda cheese
4 teaspoons butter

TO ASSEMBLE THE QUESADILLAS:
Lay 4 of the tortillas on a work surface. Spread each tortilla with 1 tablespoon of Curry Mayonnaise. Top with the turkey and pear slices. Sprinkle shredded cheese over each, and top with a second tortilla. The quesadillas may be prepared up to this point and refrigerated for up to 2 hours.

TO GRILL THE QUESADILLAS:
Heat a large skillet or griddle over medium-high heat. For each quesadilla, and cooking 1 at a time, add 1 teaspoon of butter to the pan. Fry the quesadilla until it is lightly browned and the cheese is melted, about 2 minutes per side. Cut each into quarters, and serve warm.

CURRY MAYONNAISE
Makes 1 cup

"Curry is the original magical dinner spice. It adds color and life to anything it is mixed with."

2 teaspoons curry powder
1/2 cup mayonnaise
1/2 cup sour cream
Salt and freshly milled pepper

TO TOAST THE CURRY POWDER:
In the toaster oven in a small, dry skillet, heat the curry powder for 30 seconds on medium heat, watching closely so that you don't burn it.

TO MAKE THE SAUCE:
Stir the mayonnaise, sour cream, and curry powder together. Season to taste with the salt and pepper.

Makes 4 servings
Source: Half-Scratch Magic by Linda West Eckhardt and Katherine West Defoyd