Turkey or Chicken and Bean Quesadillas
Here is a tasty way to use up leftover turkey. It’s also a creative way to use a supermarket roast chicken. A good quesadilla is cheesy on the inside and crispy on the outside. Be sure not to overfill the tortilla shells.
Makes 10 depending on the size of the tortilla
1 ½ cups (375 mL) torn cooked turkey or chicken meat, skin off
1 cup (250 mL) cooked corn niblets
1 jalapeno including seeds, finely chopped
one 19 oz can (540 mL) black beans, rinsed well
3 green onions, thinly sliced
1 red pepper, cut into small dice
¼ cup (60 mL) coarsely chopped fresh cilantro
¼ cup (60 mL) coarsely chopped fresh basil leaves
¾ lb (340 g) grated cheese, preferably Monterey Jack
2 cloves garlic, minced
½ tsp salt
10-15 small soft tortillas
Combine the above ingredients, except for the tortillas, in a large bowl. Mix well.
Preheat a panini grill or skillet to medium heat.
Place a couple of spoonfuls of the filling on one half of the tortilla shell. Fold over and cook in a lightly greased pan or in a panini grill until lightly brown and the cheese has melted. Serve warm with salsa.
