Saturday, November 30, 2013

Turkey Quesadilla

Turkey Quesadilla
4 Servings

8 flour tortillas (7½-inch diameter)
4 oz grated Monterey Jack cheese
8 oz (1 cup) shredded cooked turkey
½ cup prepared barbecue sauce
1½ Tbsp chopped fresh parsley leaves
4 scallions (3 inches of green left on), thinly sliced
12 to 14 fresh spinach leaves (stems discarded)
4 oz grated cheddar cheese

Place 4 tortillas on a work surface; sprinkle with Monterey Jack cheese. Combine the turkey and barbecue sauce in a small bowl. Scatter the mixture evenly over the cheese, along with the parsley and scallions.
Lay spinach leaves flat over entire surface to cover. Sprinkle with cheddar. Place a second tortilla over each, creating a sandwich; press down on the ingredients.
Heat a dry, nonstick skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven (250°F) to keep warm. Repeat with remaining quesadillas.
To serve, cut each quesadilla into quarters and serve hot.
Serve with a bowl of whole cranberry sauce or prepared salsa alongside.

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