Marie-Soleil’s Leftover Turkey Quesadillas
Marie-Soleil’s Leftover Turkey Quesadillas
Ingredients
- 8 oz (227 g) mixed mushrooms, sliced
- 2 tablespoons (30 ml) butter
- 4 8-inch (20-cm) tortillas
- 1 1/2 cups (375 ml) cooked turkey, chopped
- 2 tablespoons (30 ml) lingonberry or cranberry jam
- 2 cups (500 ml) shredded cheese, of your choice
- 2 tablespoons (30 ml) vegetable oil
- Salt and pepper
- Sour cream (optional)
Instructions
- In a skillet, brown the mushrooms in the butter. Season with salt and pepper. Let cool.
- Lay 2 tortillas on a work surface. Cover with the mushrooms, turkey, jam, and cheese. Close with the remaining tortillas. Press lightly.
- In two large non-stick skillet, cook the quesadillas for about 3 minutes on each side over low heat in 15 ml (1 tablespoon) of oil. Serve with sour cream.
Marie-Soleil’s Leftover Turkey Quesadillas