That Leftover Turkey...

Merry Christmas!

As with every year, I’m so over eating ever again after the Christmas dinner is devoured. Food is very low on the priority list for any of us and we take to eating light for about 5 days after the holidays.  And since my oldest son was diagnosed with Type 1 Diabetes, we try to do some lower carbs and such to make up for the extras he had over the holidays.  Plus having any leftover turkey staring at me when I look in the fridge the day after isn’t something I look forward to so I will use it in stews, sandwiches, freeze for another meal later on. But the kids always ask for their Turkey Quesadillas.

Here is our very easy, light quesadilla recipe that you might like to take care of that leftover turkey.

 

Ingredients

Salsa:

• 1 cup whole-berry cranberry sauce
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped green onions
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1 Anjou pear, cored and finely diced
• 3 sweet peppers – red, orange, yellow – diced

Quesadillas:

• Cooking spray
• 1/4 cup (2-inch-thick) slices green onions
• 1 cup (4 ounces) shredded cheese  (light is what we use)
• 8 (8-inch) flour tortillas
• 2 cups chopped cooked turkey
• 1/2 cup fat-free sour cream

Preparation

1.     To prepare salsa, combine first 7 ingredients. Cover and chill.

2.    To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.

3.    Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.

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