5 Ingredients: Leftover Turkey Quesadillas
Now that the feast is over (believe it or not) it’s time to eat again! Here’s a simple, five-ingredient recipe that gives new life to your leftovers. We make lots of these in my house for snacks and light lunches over the holiday weekend.
Chances are you weren’t serving tortillas at your Thanksgiving table, but you can’t make quesadillas without them. The nutty flavor of whole wheat makes these super tasty, and the extra boost of fiber doesn’t hurt either.
Heat a nonstick skillet over medium heat and spray with cooking spray. Place tortillas on a flat surface, such as a plate or cutting board.
A light sprinkle of cheese will hold your quesadillas together. I like Monterey Jack because it’s mild and melts beautifully (something like cheddar might be too strong along with the leftover veggies).
I have leftover broccoli and parsnips this year. In years past, I’ve made this recipe with mushrooms, turnips, spinach and even green beans. To give a hint of new flavor, sprinkle with a pinch of smoked paprika or ground cumin.
This is great place to use all those tiny turkey scraps. Turkey adds protein and flavor, and this is definitely a different spin on your typical turkey leftovers.
Top one tortilla with 1/4 cup of cheese, half the vegetables and half the turkey, followed by another 1/4 cup of cheese and a second tortilla. Carefully transfer to the skillet and cook for 4 to 5 minutes per side* or until tortillas are golden and cheese is melted. Remove from skillet and set aside to cool slightly. Repeat steps with remaining ingredients to make second quesadilla.
*Flip Tip: To flip over your quesadilla, top with a dinner plate while still in the skillet. While holding the plate in place, flip over the skillet and place quesadilla onto the plate – then slide it back into the skillet, uncooked side down, to finish cooking.
Slice each quesadilla into four pieces and serve with salsa.