Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Turkey, Corn, And Cranberry Salsa Quesadilla
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- #75118
Tame the turkey leftovers with a quick quesadilla made with shredded turkey, corn, Monterey Jack cheese, and cranberry salsa (or sauce).
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 flour tortillas
1 1/3 cup shredded cooked turkey
1/2 cup corn kernels
1 cup shredded Monterey jack cheese
1 cup cranberry salsa or regular cranberry sauce
directions
Preheat a large skillet over medium heat (or use two smaller skillets).
Lay out half of the tortillas on a flat surface. Spread 1/3 cup turkey evenly over each tortilla. Top the turkey with 2 tablespoons corn on each tortilla.
Lay out four flour tortillas. Spread 1/3 cup shredded turkey evenly over each tortilla. Sprinkle 2 T of corn kernels over each tortilla.
Evenly sprinkle the cheese over the corn and dot each with 1/4 cup of cranberry salsa. Top with the remaining tortillas to complete the quesadillas.
Place the quesadillas in the skillet(s) and cook for 3 minutes. Carefully turn the quesadillas over with a large spatula and cook for 3 more minutes or until the cheese is melted and turkey is heated through.
Remove from the skillet and cut into wedges. Serve hot.
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nutrition data
Nutritional data has not been calculated yet.
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