Our Leftover Tradition
Every day after Thanksgiving we have a tradition, quesadillas. Not just any quesadillas, but "The" quesadillas. Filled with melty cheese. They are spicy, sweet, tart, savory and a perfect bite to elevate your leftover turkey. The best part, these Turkey Quesadillas with Cranberry-Pear Salsa are super easy to make. Enjoy.
Salsa: 1 cup whole-berry cranberry sauce.
*Note: Michelle makes whole-berry cranberry sauce with fresh berries, orange juice and orange zest and sugar (so it's not too tart the day before)
~ 1/4 cup chopped fresh cilantro ~ 2 tablespoons chopped green onions ~ 1 tablespoon fresh lime juice ~ 1/2 teaspoon ground cumin ~ 1 Anjou pear, cored and finely diced ~ 1 jalapeño pepper, seeded and minced
Quesadillas: Cooking spray ~ 1/4 cup (2-inch-thick) slices green onions ~ 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers (locally, we use the "Hot Pepper Blend" of shredded cheese from Dillons) ~ 8 (8-inch) flour tortillas ~ 2 cups chopped cooked turkey ~ 1/2 cup fat-free sour cream
To prepare salsa, combine first 7 ingredients. Cover and chill.
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.
Re-coat 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 and sour cream.