Recipe courtesy of Gourmet Magazine

Turkey Hash Quesadillas

  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 hors d'oeuvres or 2 light ma
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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


  1. Preheat oven to 500 degrees F.
  2. 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.
  3. 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.
  4. 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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