Turkey Cranberry Quesadilla.
Today is December 9th.
Hopefully your leftover turkey and cranberry sauce is long gone from Thanksgiving.
But Christmas is right around the corner.
And more turkeys will be on the menu.
This Turkey Cranberry Quesadilla is so so delicious, it is worth roasting a turkey for!
Remember the Cranberry Jalapeno Holiday Dip recipe I shared that I made for Thanksgiving?
Turns out – it is an AMAAAZZZING sandwich spread and Quesadilla Filling!
With the last of our turkey, a generous slathering of Cranberry Jalapeno Holiday Dip, and some shredded cheddar cheese, I made this Turkey Cranberry Quesadilla last week that I am still “jonesing” for right now.
It is pretty hard to beat any type of protein (turkey, chicken, beef, pork) topped with some veggies or fruit and cheese, pressed between a couple of tortillas and toasted up crisp on the outside, but warm and gooey on the inside.
Here is how I made my Turkey Cranberry Quesadilla.
Turkey Cranberry Quesadilla
Ingredients1/2 cup chopped or shredded cooked turkey
Heat a large cast iron skillet over medium-high heat. Butter one side of each tortilla. Place one tortilla on skillet. Top with Cranberry Jalapeno Holiday Dip, turkey and cheese, followed by remaining tortilla. Top with cast iron press and grill for 2-3 minutes. Flip tortilla and grill for an additional minute.
Cut into wedges to serve.
Cheers & Hugs,
What do you make when you have A LOT of leftover spaghetti?
I made this super quick and easy vegetable lo mein last night while baking cookies for an upcoming cookie exchange.
Are you like me and have a hard time judging how much spaghetti to cook?
Our youngest son came over Sunday, so I made one of his favorite chicken dishes, Pepperoni Chicken. I wanted to make sure to make enough extra so he could take a meal or two home with him, so I got a teensy bit carried away and made two pounds of whole wheat spaghetti.
After I filled a gallon Ziploc bag about 2/3 full and he started calling “halt” to any more, I realized I still had half of what I made left.
Since I had some leftover cut up veggies, tossing them together and making a quick sauce, made this dinner come together in about 10 minutes! Can’t beat that – right?
You could really use any vegetables you have on hand. Here is how I made mine. Use it as a base recipe to flex to your taste! I imagine mushroom lovers would totally enjoy them thrown in. Want a protein? Add some leftover chicken, pork, beef, or shrimp. I’ll bet some steamed broccoli or fresh green beans and/or sliced sweet peppers would be great too! You could even toss in some water chestnuts or peanuts, walnuts, or sliced almonds.
Quick & Easy Vegetable Lo Mein
- 1/2-1 lb spaghetti (I used whole wheat)
- 2 Tbsp oil (olive, sesame, canola or vegetable)
- 1/2 sweet onion chopped
- 1 cup shredded or chopped carrots
- 1 cup chopped celery
- 1 cup green peas
- Sauce – Whisk together:
- 3 Tbsp soy sauce
- 2 Tbsp teriyaki sauce
- 2 Tbsp honey
- 1/2 tsp ground ginger
- Dash Sriracha hot sauce
Heat oil in stir fry skillet. Add vegetables and cook 3-5 minutes until crisp-tender. Add spaghetti and sauce. Cook until heated through 1-2 minutes.
That’s it! Enjoy!
Cheers & Hugs,