It won’t be long before you have to think about what do with Thanksgiving leftovers. If you live in Canada, that might mean this very week.
Cooked turkey joins pepper Jack cheese and green onions in a delicious quesadilla. Spicy cranberry salsa is a colorful and yummy seasonal accompaniment. But really, this meal or snack is good any time of year.
Cranberry Salsa (recipe follows)
1/4 cup sliced green onions
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
8 (8-inch) flour tortillas
2 cups chopped cooked turkey
1/2 cup fat-free sour cream
1. Heat a large nonstick skillet over medium-high heat.
2. Coat pan with cooking spray. Add green onions to pan and sauté 3 minutes or until tender. Remove onions from pan.
3. 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.
4. 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.
5. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.
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
1 jalapeño pepper, seeded and minced
Recipes from Cooking Light Magazine
Time to rock out on this lovely fall Friday. ‘Zzyzk’, which refers to a mythical health retreat in the Mojave desert, is new from Canadian band Library Voices. It’s some mighty fine alt-rock muzzyzk. :)