• Before starting, preheat the oven to 450°F.
• Wash and dry all produce. 
• Remove any brown spots from potatoes and cut into 1/2-inch wedges.
• To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil.
• Season with half the Applewood Smoke Spice, salt and pepper. Toss to coat.
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)

• Meanwhile, peel, then mince or grate garlic.
• Cut tomato into 1/4-inch pieces.
• To a small bowl, add mayo, whole grain mustard, honey and half the garlic. Season with salt and pepper, then stir to combine. 

• Heat a large non-stick pan over medium-high (use high heat for 4 servings).
• When hot, add 1 tbsp (2 tbsp) oil to the pan, then turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• Add broth concentrate, remaining Applewood Smoke Spice, remaining garlic and 1 tbsp (2 tbsp) water.
• Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
• Transfer to a medium bowl. Carefully wipe the pan clean.

• To the meat mixture, add tomatoes, then stir to combine.
• Arrange tortillas on a clean surface.
• Spread 1 tsp Dijonnaise sauce over one side of each tortilla. Spread meat mixture evenly over sauce.
• Sprinkle cheese over top of meat mixture.
• Fold tortillas in half to enclose filling.

• Reheat the same pan (from step 3) over medium-high.
• When hot, add 3 quesadillas to the dry pan. Cook for 1-2 min per side, until golden. Transfer to a plate.
• Reduce heat to medium and repeat with remaining quesadillas.

• Divide quesadillas and potato wedges between plates.
• Serve with any remaining Dijonnaise sauce for dipping.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.