4 8" whole grain tortillas
2-4 teaspoons THIS, depending on desired spiciness
4 ounces shredded or thinly sliced mozzarella or similar white cheese
1/3 cup finely chopped red onion
1 1/2 cups very thinly sliced turkey breast julienned
1/2 vine ripe tomato thinly sliced into half moons
1/2 teaspoon oregano
salt
freshly ground black pepper
canola oil
 
On each tortilla spread 1/4 teaspoon THIS for mild spiciness, 3/4 teaspoon for
moderate or 1 teaspoon for a higher level of spiciness.  Place two of the tortillas
THIS side up on a lightly oiled, preheated griddle or do one at a time in a cast
iron skillet.  Working quickly, scatter half the cheese on each tortilla leaving a
1/4 inch border.  Follow with half of the onion, turkey and tomato on each tortilla.
Season each one with salt, pepper and 1/4 teaspoon dried oregano.  Top with
remaining tortillas, THIS side down.  
 
Gently flip when golden brown and allow second side to lightly brown -- about 3
minutes per side.  Re-oil skillet as needed.  Cut into quarters or eighths and
serve.
 
 
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