- In a skillet, brown the mushrooms in the butter. Season with salt and pepper. Let cool.
- Lay 2 tortillas on a work surface. Cover with the mushrooms, turkey, jam, and cheese. Close with the remaining tortillas. Press lightly.
- In two large non-stick skillet, cook the quesadillas for about 3 minutes on each side over low heat in 15 ml (1 tablespoon) of oil. Serve with sour cream.