Now we have lots of leftover turkey. (Of course, you can easily sub leftover roasted chicken in this recipe.) I'll likely be making a batch of Cajun Turkey Jambalaya on Friday.
Last night, we had these quesadillas for dinner. I made them ahead and my boys warmed them up to eat while I headed out to a meeting. Nothing was left when I got home, so yay!
The recipe took about an hour from start to finish and made enough of two meals, so I froze 4 of the quesadillas. That's a win in my book.
Mangia! Mangia!
Andrea
Green Chile Turkey Quesadilla
2-3 cups chopped cooked turkey (or chicken)
1 10 ounce can green enchilada sauce
1 4 ounce can diced green chilies
8 large (10 inch) flour tortillas
3 to 4 cups shredded cheddar cheese
Salt and pepper
Cooking spray
For topping: salsa, sour cream, guacamole, sliced green onions
In a medium bowl, combine turkey, enchilada sauce and chilies. Season with salt and pepper.
Heat a large skillet over medium-high heat. Spread pan with cooking spray. Place one tortilla in pan. Sprinkle cheese (scant 1/4 cup) on one half of tortilla. Top cheese with about 1/3 cup turkey mixture. Sprinkle more cheese on top.
(Note: I just eye balled the amounts of cheese and turkey mixture when I made these, so use an amount that seems best to you.)
Fold other half of tortilla over mixture and press down with a large spatula. Cook until cheese begins to melt, about 1 minute. Then flip quesadilla over to brown the other side, cooking for another minute.
Place on plate and cover to keep warm, or place on a baking sheet and hold in an oven warmed to 250 degrees.
Repeat process with remaining ingredients. You may need to lower the heat on the pan. You may also need to wipe out the pan once or twice to remove any blackened bits.
Serve warm with sour cream, salsa, guacamole and/or sliced green onions.
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