Turkey Quesadillas & Cranberry Salsa
Prep
Cook
Total
Yield 4 servings
Toss whatever leftovers you have into tortillas and grill with some cheese. You can use leftover Cranberry Sauce and just add Onion, Peppers and Cilantro or whip up a batch from scratch. Use up the leftover cheese plate and Yams.
Ingredients
- QUESADILLAS
- 8 Flour or Corn Tortillas
- 3 cups leftover cooked Turkey, chopped
- 2 cups leftover Yams (chunks or mashed)
- 2 cups Sharp or Smoked Cheddar Cheese, grated
- Shredded Cabbage
- CRANBERRY SALSA
- 1 bag Raw Cranberries
- 1 Whole Orange, quartered
- 1/2 cup Sugar
- Splash of Tequila (I use Port in the Thanksgiving Version)
- 1 red Onion, chopped
- 1 small bunch Cilantro, chopped
- 1 Jalapeño or other hot pepper, chopped
- juice of 1 Lime
Instructions
- for the Salsa grind everything in the Vitamix on low, pulsing until chopped fine
- Heat one Tortilla at a time in a large dry frying pan
- Flip and fill one side with a handful of Turkey, Cheese and a few Yams or a spoonful of Mashed Yams
- Fold and Grill until Golden Brown
- Repeat with the remaining Tortillas and Filling
- Slice with a pizza cutter and serve with Shredded Cabbage, Sour Cream, Peppers and Cranberry Salsa
Cuisine Pilgrim Fusion
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/turkey-quesadillas-cranberry-salsa/