what to do with all that….

Turkey!?! Is it too early to begin worrying and wondering what you’re going to do with your leftover turkey?  Since Thanksgiving is one week from today, I don’t think so.  After turkey sandwiches,  I think leftover turkey works best treated with a Mexican or a Western flair, so that’s what I’ve provided for you today.

Barbecued Turkey and Spinach Quesadillas

8 whole-wheat and/or flour tortillas (8-inch)
6 ounces shredded Monterey Jack cheese
1 cup shredded cooked leftover turkey
1/4 cup prepared barbecue sauce
1 1/2 tablespoons minced fresh parsley leaves
2 green onions, white and green portions, thinly sliced
16 large fresh spinach leaves, stemmed
6 ounces shredded sharp cheddar cheese

Preheat oven to 250 degrees.

Place 4 tortillas on a work surface; cover with Monterey Jack cheese. Combine the turkey and barbecue sauce in a small bowl. Scatter the mixture evenly over the cheese, along with the parsley and green onions. Lay spinach leaves flat over the entire surface to cover.  Sprinkle with cheddar.

Place a second tortilla over each, and press down to help the ingredients hold together.

Heat a dry, nonstick skillet over medium heat until very hot. Place a quesadilla in the skillet and cook, pressing down with a large spatula and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side.

Place on a baking sheet and put in the preheated oven to keep warm. Repeat with remaining quesadillas.

To serve, cut each quesadilla into quarters and serve hot.

Makes 16 wedges