1. Heat the tablespoon of olive oil in a heavy-bottomed sauté pan over medium-low heat and add the onions. Cook the onions slowly, stirring often, until they are fully wilted and starting to brown. Continue cooking until they are an even dark brown and have a sweet, nutty flavor.

2. Remove the turkey from the refrigerator and let it come up to room temperature before you make your quesadillas. Heat a griddle or large sauté pan over medium heat and coat the surface lightly with olive oil. Place one tortilla in the pan and spread with 1/4 of the cheese, a little less than 1/4 of the onions (save some as a garnish), and 3 ounces of turkey. Top with a second tortilla and brush the top with a little more olive oil.