Turkey Hash Quesadillas

Total Time:
30 min
5 min
25 min

4 hors d'oeuvres or 2 light ma

  • 2 medium boiling potato, cut into 1/4-inch dice
  • 6 bacon slices, chopped
  • 2 medium onions, chopped
  • 5 tablespoons olive oil
  • 2 cup chopped cooked turkey
  • 1 cup coarsely grated Gruyere or Swiss cheese
  • 2 tablespoons chopped fresh parsley leaves (rinse and spin dry before chopping)
  • 8 (6 to 7-inch) tortillas
  • 1/2 cup canned whole-berry cranberry sauce
  • 16 fresh parsley leaves
  • Preheat oven to 500 degrees F.

  • Cut potato into 1/4-inch dice. In a saucepan of boiling salted water simmer potato 5 minutes, or until barely tender, and drain in a colander. In a heavy skillet cook bacon and onion in 1/2 tablespoon oil over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Add potato and cook, stirring occasionally, 5 minutes, or until golden tender. Cool mixture slightly and stir in turkey cheese, and chopped parsley.

  • Put 2 tortillas on a baking sheet and brush with some remaining oil. Turn tortillas over and top each with half of turkey hash, spreading evenly. Cover with remaining 2 tortillas and brush tops of quesadillas with remaining oil.

  • Bake quesadillas in middle of oven until golden, 8 to 10 minutes. Transfer quesadillas to a cutting board and cut into wedges. Top wedges with cranberry sauce and parsley leaves.

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