Did you eat too much over the Thanksgiving Holiday? Yes, so did we! And of course, even though we thought we wouldn’t have enough turkey to feed everyone, we ended up with a lot of extras, as always.

Over the next couple of days we will be eating leftover turkey – in between the extra dinner rolls, and picking a piece out of the refrigerator for that late night snack.

However, there are only so many sandwiches that I can eat. So this year, when we are looking for something ‘lighter’ to eat, this will be my go-to recipe.

And don’t forget – you can add your leftover turkey to soups, stews, casseroles and even freeze it for use over the next couple of months.

Remember to also save the turkey bones to make your own turkey stock! See (Making Your Own Stock)  – just replace the chicken with turkey in the recipe.

Barbecue Turkey Quesadilla Recipe

INGREDIENTS:

• 8-10 large burrito-size flour tortillas
• 2 cups shredded leftover cooked turkey
• 1/2 cup barbecue sauce (See : how to make your own barbecue sauce)
• 2 green onions, thinly sliced
• 1 (3.5 ounce) can green chiles, drained (or pickled jalapeno peppers for a spicier kick)
• 2 cups shredded cheese (sharp cheddar, monterey jack, taco blend, etc.)
• Optional toppings: Lettuce, tomato, sour cream, salsa, guacamole

DIRECTIONS:

1. Pre-heat a skillet to medium-high

2. In a medium size bowl, toss together the turkey, barbecue sauce and green chiles.

3. Spread an equal amount of this mixture on four or five of the tortillas.

4. Sprinkle the green onions over the top of the mixture and then top with shredded cheese.

5. Top each one with another tortilla and place the quesadillas on the skillet, cooking for about 2-3 minutes each side until the tortillas are golden brown and crisp and the cheese is melted.

Enjoy!!!!

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Mary and Jim