2 cups of left-over Thanksgiving turkey meat, chopped
1 cup of shredded pepper jack cheese
1 jalapeno, seeded and chopped finely
1 teaspoon of fresh cilantro, minced
2 medium sized tortillas
1 tablespoon of olive oil for pan frying
1 jar of salsa verde for dipping (any store brand)
Heat a large-sized skillet with olive oil to medium heat on a hot-plate*. Place the chopped turkey, chopped jalapeno, and shredded cheese on one half side of a medium-sized tortilla. Fold other half of the tortilla over to cover the toppings. Repeat with second tortilla. Place both quesadillas in the heated skillet to crisp both sides and melt the cheese. Serve with salsa verde for dipping. So easy to make and many portions can be whipped up in minutes for a party, or just a quick meal! If you have left-over turkey after Thanksgiving, this quick and easy recipe ensures it won’t be around very long! Buon Appetito!
*Note: This recipe may also be heated and crisped in a toaster-oven by buttering both sides of quesadilla and using the toasting tray.