My to-go choice for turkey leftovers. A quick and easy recipe and sooo delicious! The cilantro-lime sauce adds the extra spin.
Yield: 4 servings
Time: 20 minutes
Ingredients:
Quesadillas:
- 4 large flour tortillas 10-inches in diameter
- 2 cups (250 g) roasted turkey leftovers, shredded plus extra for sprinkling quesadillas top
- 2 cups (225 g) Swiss or sharp cheddar cheese, shredded
- 1 cup (200 g) tomatoes or red pepper, finely diced
- 1/2 cup (40 g) mushrooms, finely sliced
- 1/2 cup (30 g) scallions, finely sliced
- 1/2 cup (14 g) fresh cilantro (coriander leaves) or flat-leaf parsley, roughly chopped
- 1 tsp cumin or to taste
- 1/2 tsp red pepper flakes or to taste
- 1/2 tsp dried oregano or to taste
- salt and freshly ground pepper
- 1-2 Tbsp olive oil to brush the tortillas
Cilantro-Lime Sauce:
- 1/2 cup (120 ml) sour cream
- 1/4 cup (7 g) fresh cilantro (coriander leaves) or flat-leaf parsley, finely chopped
- juice of 1/2 lime or to taste
- salt and freshly ground pepper
Preparation:
Preheat oven to 350° F/175° C.
In a bowl mix turkey, cheese, tomato or red pepper, mushroom slices, scallions, cilantro, cumin, red pepper, oregano, salt, and pepper. Set aside.
Place a skillet large enough to hold the tortilla over medium heat. While the skillet heats, brush both sides of the tortilla lightly with olive oil. Spread one half of the tortilla with a portion of the turkey mix (see above photo). Fold the other half on top of it. Press to close. Place tortilla in the preheated skillet and cook turning once, until tortilla is nicely covered with brown specks on the outside and the cheese is beginning to melt. Place quesadillas halves on the baking sheet. Sprinkle cheese on top and bake for about 5-10 minutes. While the quesadillas are baking, mix all ingredients for the cilantro-lime sauce.
Cut quesadillas in wedges and serve with the cilantro-lime sauce on the side. Buen provecho!
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