Source: Closet Cooking
Obviously, there are going to be leftovers after Thanksgiving and a few weeks ago I ran across Kevin’s blog and instantly knew this recipe would be a keeper. I had no idea just how much I’d love the mix of flavors. My kids couldn’t get enough and the hubs? Well, let’s just say he ate three quesadillas + a quarter of my son’s who couldn’t finish it all!
The flavors meld perfectly. Let me say it again. Perfectly. I even used the jalapeno like it called for and just chopped it up super fine and sprinkled sparingly on the kids’. I’m not a huge cilantro fan but this worked so well with the cranberry and subtle flavor of turkey. So stinking easy, this has easily made it into a yearly favorite!
- 16 flour tortillas
- 2 cups turkey, (cooked, shredded)
- cranberry sauce (abouuuut 1/2 cup? I just used the leftovers from Thanksgiving
- 1 jalapeno, finely chopped
- 4 green onions, finely chopped
- 1 large handful cilantro, chopped
- Monterey Jack cheese, shredded (again, about 2 cups)
1. Melt the butter in a pan over low-medium heat.
2. Prepare 1 tortilla by layering turkey, onions, cilantro, jalapeno, cranberry sauce and cheese (be sure to leave the cheese for last so that when you flip it in the pan, the cheese melts easily)
3. Carefully transfer prepared tortilla to buttered pan.
4. Heat the tortilla until the bottom of tortilla is a golden brown (go ahead and use a spatula to peek).
5. Butter one side of the second tortilla then place over the first in the pan, butter side up.
6. Carefully slide the spatula under and quickly flip over (this does take some practice!! Kevin suggested that you can also put a plate on top of the quesadilla in the pan and then flip it onto the plate and slide it from the plate back into the pan to easily flip it without losing the contents.)
7. Heat until second (now on the bottom) tortilla is browned.
8. Remove from heat and cut using a pizza cutter. Serve warm
This made 9 full quesadillas or 36 quarters.