How I use my beautiful Maple Leaf turkey after Christmas. Warm and gooey quesadillas, with sweet and savoury chutney to dip. My five year old ate it and asked for more.
|2 cups||seasoned and cooked, roast turkey, chopped|
|2 cups||gouda cheese, grated|
|1/2 cup||white onion, finely chopped|
|8||large, flour tortillas|
|1 cup||whole berry cranberry sauce|
|1/2 cup||shallots, chopped and sauteed|
|2 tbsp||basalmic vinegar|
|1 cup||sour cream, optional dip|
|2 tbsp||chives, chopped, optional garnish|
Chop and saute shallots in a tablespoon of butter, on low heat until transparent. Add to cranberry sauce along with basalmic vinegar and mix well. Chill while preparing the quesadillas.
Preheat a non-stick skillet over medium heat.
Chop cooked turkey, and onion.
Place one tortilla in pan, sprinkle 1/2 cup of cheese and turkey evenly, plus 2 tablespoons of onion. Cover with second tortilla.
Heat until bottom layer is toasted brown (about 2-4 minutes) carefully flip with large spatula and continue toasting.
Repeat the steps with remaining tortillas.
Serve with cranberry chutney and sour cream.
Makes four quesadillas.
Slice into wedges and serve one quesadilla per person with a nice green salad or carrot and cucumber sticks. Or pile up the wedges on a platter and serve along with other dishes at a party or gathering.
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