Turkey Quesadillas and Cranberry Salsa

by Heather Earl

After the big Thanksgiving Gorge, I don’t think there is anyone out there who carries the love of cooking torch into the next week. The internet is inundated with leftover recipes, but honestly who has energy to make them? It works to pick at the leftovers (especially the pie) for a few days but eventually people want a meal again. I was late getting home from the big London town and had eaten a big, delicious lunch so was planning to toss the leftovers on the countertop for another night of fend for yourself snacking when I saw a few tortillas in the fridge. My husband took one look and proclaimed the Turkey Quesadillas & Cranberry Salsa “Pilgrim Fusion”. I guess the Pilgrims could have ground their corn into tortillas had they been more adventurous foodies. Luckily for us, our people eventually ventured south and discovered the wonderful world of Mexican cooking. These Turkey Quesadillas & Cranberry Salsa are simply a few leftover ingredients tossed together, but are very good and definitely don’t taste like Thanksgiving leftovers. The Cranberry Salsa is amazingly good with a hit of Cilantro and Red Onions. It tastes like it is not leftover, but a carefully constructed version of the traditional Salsa. Serve it up with super easy and fast Black Bean Soup , a simple Margarita and some shredded cabbage for crunch. Best leftover Thanksgiving dinner yet. Thanks Pilgrims and Mexicans….just shows how well we all get along.

 

Prep time: 
Cook time: 
Total time: 
Serves: 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
  • ½ 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
  1. for the Salsa grind everything in the Vitamix on low, pulsing until chopped fine
  2. Heat one Tortilla at a time in a large dry frying pan
  3. Flip and fill one side with a handful of Turkey, Cheese and a few Yams or a spoonful of Mashed Yams
  4. Fold and Grill until Golden Brown
  5. Repeat with the remaining Tortillas and Filling
  6. Slice with a pizza cutter and serve with Shredded Cabbage, Sour Cream, Peppers and Cranberry Salsa

 

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