Giving Thanks – for leftovers!

Thanksgiving is this week, and to honor it, here’s a favorite recipe for those turkey leftovers. This is adapted from a recipe in “O” Magazine.  The salsa is also great on turkey sandwiches. To make meatless quesadillas just use sautéed vegetables in place of the turkey.

I hope Thursday finds you where you wish to be.  Happy Thanksgiving – and thank you for continuing on this journey with me!

TURKEY QUESADILLAS WITH CRANBERRY SALSA

Salsa

• 1 cup whole-berry cranberry sauce
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped green onions
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1 ripe pear, cored and finely diced
• 1 jalapeño pepper, seeded and minced

Quesadillas

• Cooking spray
• 1/4 cup sliced green onions
• 1 cup (4 ounces) shredded Monterey Jack cheese (or your choice of other cheese)
• 8 (8-inch) flour tortillas
• 2 cups chopped cooked turkey

1. To prepare salsa, combine all listed salsa ingredients. Cover and chill.
2. To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.
3. Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa.