Smoked Turkey and Mole Verde Quesadillas with Pickled Onions

**Prepare the Pickled Onions:** In a small saucepan, combine the white vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and add the sliced red onion. Let it sit for at least 15 minutes, or up to several hours, to pickle. The longer they sit, the more flavorful they become.

**Assemble the Quesadillas:** Spread a thin layer of mole verde on one half of each tortilla. Top with smoked turkey and shredded Oaxaca cheese.

**Fold and Grill:** Fold the tortillas in half to create quesadillas. Heat vegetable oil in a large skillet or griddle over medium heat.

**Cook the Quesadillas:** Place the quesadillas in the hot skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. Gently press down on the quesadillas with a spatula while cooking to ensure even heating and melting.

**Serve:** Remove the quesadillas from the skillet and let them cool slightly. Cut each quesadilla in half or into wedges. Serve immediately with the pickled red onions on the side.