Here is another Thanksgiving leftover suggestion. There is one ingredient that can vary this dish and that is the salsa. If you have the time and inclination, it’s fun to make variations and serve all three. You can make the traditional pico de gallo or my delicious green salsa. Another interesting and seasonal suggestion, and a great use of another leftover, is to create a salsa with your cranberry sauce.
Take a cup or so of cranberry sauce, add a tablespoon of mexican cocoa (or other good cocoa) and a finely minced ancho chile or jalapeño pepper. That will make a great sweet, hot and seasonal sauce.
Makes Four Quesadilla
- 2 Cups Shredded, Leftover Turkey
- 8 Uncooked Tortillas (flour or corn)
- 2 Avocado, sliced
- 1 Cup Shredded Mild Cheddar, Jack or Mozzarella Cheese
- Salsas (see above)
- Sour Cream
- Salt and Pepper
- Non-Stick Pan
- Chef’s Knife
- Medium Grater
- In a non-stick pan, cook one side of one tortilla briefly and remove.
- Cook one side of the other tortilla and flip.
- Sprinkle the cheese onto the tortilla and let melt briefly.
- Sprinkle the turkey over cheese and cover with other tortilla, cooked side down.
- Carefully flip after about a minute.
- Cook for another minute or two, until the cheese is all melted.
- Remove from heat and fold back half, add avocado and a spoonful of salsa. Repeat for other half.
- Repeat until all quesadillas are cooked.
- Slice into wedges and serve with a little more salsa, sour cream and chopped cilantro.