Turkey Quesadilla perfect for Thanksgiving leftovers

Turkey Quesadilla is served with Coleslaw With Salsa Verde. / Linda Gassenheimer/TNS

Is it too early to think about leftover turkey? How about a different kind of turkey sandwich: a quesadilla? It's a turkey-and-cheese-filled tortilla. They're pan-fried and served with coleslaw. You can make them with leftover turkey or chicken, or buy roasted turkey breast at the supermarket deli. In fact, you can use this recipe for any type of leftover roasted or deli-bought meats.


› You can use any type of Mexican-style cheese.

› If your skillet is not big enough to fit the two quesadillas, make them one at a time, or use two skillets.


› To buy: 1 package 8-inch light whole-wheat flour tortillas, 1 package shredded low-fat pepper jack cheese, 10 ounces cooked turkey breast, 1 jar sliced pimientos, 1 jalapeno pepper, 1 container deli coleslaw, 1 jar salsa verde.

Turkey Quesadilla

2 8-inch light whole-wheat flour tortillas

3/4 cup shredded low-fat pepper jack cheese

10 ounces cooked turkey breast (cut into thin strips) (about 2 cups)

1/4 cup sliced pimento

1 tablespoon seeded, sliced jalapeno pepper

Place the two tortillas on a countertop. Divide all the ingredients in half. Add the cheese to the tortillas, covering half of each one. Add the turkey over the cheese and then the pimento and jalapeno peppers. Fold each tortilla over. Heat a large skillet over medium heat. Add the folded tortillas, and cover the skillet with a lid. Turn the heat down to low, and cook 2 minutes. Turn the folded tortillas over with a wide spatula. Cover the skillet with the lid, and cook another 2 minutes. Watch to make sure the tortillas don't burn. Place each tortilla on a dinner plate and serve.

Yield 2 servings.

Per serving: 411 calories (33% from fat), 15.2 grams fat (7 grams saturated, 3.9 grams monounsaturated), 117 milligrams cholesterol, 55.7 grams protein, 17.7 grams carbohydrates, 6.5 grams fiber, 711 milligrams sodium.

-- Recipe by Linda Gassenheimer

Coleslaw With Salsa Verde

1 1/2 cups deli coleslaw

2 tablespoons salsa verde

Drain coleslaw. Mix salsa verde into the coleslaw. Divide between two dinner plates.

Yield 2 servings.

Per serving: 243 calories (62% from fat), 16.8 grams fat (3 grams saturated, no monounsaturated), 15 milligrams cholesterol, 1.8 grams protein, 23.5 grams carbohydrates, 3.3 grams fiber, 495 milligrams sodium.

-- Recipe by Linda Gassenheimer

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook."