Recipe for turkey, kale and cheese quesadillas
To tell you my husband Ted and I loved these quesadillas would be an understatement. So, I'll just tell you that we devoured them three days in a row, which, if you have lots and lots of turkey leftovers, is a good thing to know. Pull out any shredded cheese you have in your freezer, any salsa (or chutney, or even leftover cranberry sauce) from the fridge, and any type of tortillas you have on hand; I love these habanero-lime tortillas from Trader Joe's, which are both orange and spicy. Cook the kale with salsa or sofrito to give it a bit of a kick, and you have a quesadilla so good you'll forget you're eating Thanksgiving leftovers.
Turkey, kale and cheese quesadillas
Serves 2; can be multiplied.
2 tsp olive oil
3 Tbsp chopped onion
4-5 cups chopped kale
2 Tbsp salsa or sofrito
2 large tortillas, any flavor
1/2 cup shredded cooked turkey
1/2 cup grated Cheddar cheese
In a large nonstick frying pan, heat the oil over low-medium heat. Sauté the onion for 2-3 minutes, until lightly browned. Add the kale and salsa or sofrito, and stir until the kale wilts and reduces in volume by half. Remove the pan from heat.
Preheat a griddle or a larger nonstick frying pan over medium heat.
Assemble the quesadillas: place the tortillas on your countertop. On one side of each of the tortillas, layer 2 Tbsp of cheese, half of the cooked kale, half of the chicken, and the rest of the cheese. Fold the tortilla in half, and place it on the griddle.
Cook until the tortilla is browned on the bottom, and the bottom layer of cheese has melted. With a spatula, gently flip the tortilla and cook until the second side is lightly browned.
Remove the quesadilla to a cutting board, and let it rest for 4-5 minutes before cutting into wedges with a serrated knife. Serve with additional salsa.
More recipes in The Perfect Pantry:
Turkey salad with grapes and walnuts
Chicken salad with mustard sauce and lovage
Curried chicken pasta salad with apricots and cashews
Chicken, black bean, avocado and cheese quesadillas
Grilled chicken, avocado and peach salsa quesadilla
Other recipes that use these pantry ingredients:
Bacon, kale and turkey stew, from The Kitchn
Turkey tacos with cranberry salsa, from Simply Recipes
Leftover turkey tacos with cranberry salsa, from Love and Olive Oil
Mexican lasagna in the Crock Pot, from Weelicious
Turkey chilaquiles with homemade sauce, from Cooking With The Whineaux