Heat the oil to warm in a small skillet. Dip each tortilla briefly to soften. Drain on paper towels.

On a large cookie sheet, assemble the quesadilla as follows: dip 5 tortillas in the Enchilada Sauce to make a base for the quesadillas. Top each one with about 1/3 cup of the Corn and Black Bean Relish, followed by 1-1/2 oz of cheese and 1 to 1-1/4 cups of diced turkey. Repeat, making another layer of tortillas and filling. Top with a third tortilla, dipped in sauce. Cover loosely with foil and bake in a 350°oven until hot, about 15 - 20 minutes.

Keep remaining Enchilada Sauce hot.

To serve, use a large spatula and transfer quesadillas to five dinner plates. Ladle with additional sauce and top with decorative drizzles of Mexican Cream. Top with a handful of Cornfetti and place three mounds of Pico de Gallo around the base.