Smoked Turkey Quesadilla Stack

1 medium green bell pepper, sliced into rings
1 medium onion, sliced into rings
Vegetable oil
½ tsp chili powder
¼ tsp ground cumin
3    (10 inch) flour tortillas
6 oz deli smoked turkey breast, thinly sliced
1 ½ cups shredded Co-Jack cheese, divided
2 T plus 1 tsp snipped fresh cilantro or parsley, divided
Salsa  (optional)

Preheat oven to 400.  Thinly slice bell pepper and onion.  In frying pan, heat 1 T oil over medium-high heat until hot.  Add bell pepper, onion, chili powder and cumin; cook and stir until vegetables are tender.  Remove from heat.  On baking sheet layer 1 tortilla, half of the turkey, ½ cup of the cheese, 1 T. of the cilantro and half of the vegetable mixture; repeat layers.  Top with the remaining tortilla.  Using pastry brush, brush top lightly with oil.  Bake 12-14 minutes or until cheese is melted and top begins to brown.  Sprinkle with the remaining ½ cup cheese and 1 tsp cilantro.  Continue baking 1-2 minutes or until cheese is melted.  Cut into wedges with pizza cutter; serve with salsa, if desired.     Yield: 6 servings.