Looking for another way to repurpose your Thanksgiving leftovers? Try this Southwest picante take on a Quesadilla that uses both your leftover turkey AND cranberry sauce. I recommend flour tortillas versus corn, because they just taste better.
2 cups leftover chunky cranberry sauce
¼ cup red onion, finely chopped
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1 small jalapeno pepper, seeded and finely chopped
½ tsp. ground cumin
4 flour tortillas (6 inches)
2 cups cubed cooked turkey breast
1 cup reduced-fat cheddar cheese, grated
- In a small saucepan, combine leftover cranberry sauce and bring to a full boil. Remove from heat. Stir in lemon peel and juice, jalapeno and cumin.
- Preheat griddle over medium heat. Spoon ½ of each tortilla with ½ cup turkey; sprinkle with ¼ cup cheese. Fold other half over filling. Meanwhile, heat large skillet. Spray with cooking oil or lightly brush with olive oil. Cook tortillas on each side until golden brown and cheese is melted. (1-2 minutes per side.)
Yields: 4 servings
Note: Avoid touching your face when chopping the jalapeno peppers, wash hands directly afterwards using lots of soap.
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