I have to tell you, I have the best mother in law. Do you know what she did? She made a WHOLE extra turkey on Thanksgiving just so everyone would have plenty of left overs. And we do have plenty. I’ve made turkey noodle soup, a zillion sandwiches, had a second thanksgiving dinner and we still have turkey! So I thought I would dress up a turkey sandwich a little bit to share today, which I did. See?
But I wasn’t really impressed at all. So I went back to the drawing board. I wanted something fast and easy and I didn’t want to start over completely. And then it hit me, a quesadilla! Think about it, a quesadilla and a grilled cheese or any grilled sandwich for that matter, are the same thing except for the carbs on the outside, so I switched my carbs! I did some quick looking around to see if I could find ideas for my quesadilla and I found a turkey cranberry quesadilla for some inspiration. I didn’t follow the recipe exactly, but just had fun making my own it really turned out. It was way better and much more moist than any turkey sandwich I’ve made. My skeptical husband even enjoyed them and I loved the sweetness of the cranberry sauce with all the over flavors.
2 Flour tortillas
1/2 cup grated cheddar cheese
1/2 cup cooked, shredded turkey
yellow or green onion
Cilantro, jalapenos, salsa sour cream (optional)
Place one tortilla in a pan over medium heat and place half the shredded cheese on top of the tortilla. Then layer the turkey and onion. I used a little bit of green and yellow and I thought it gave great flavor. At this point, you can add the cilantro and jalapenos or any thing else you think might be fun. When you’re done layering your quesadilla, put the rest of the cheese on top. Spread the cranberry sauce over the second tortilla and place on top of the second layer of cheese. Flip the quesadilla over and let it heat until the cheese is melted. Serve with salsa and sour cream.
We’ve now turned Thanksgiving into Mexican night!