Recipe: The party isn't over when you're snacking on quesadillas filled with turkey and cheese

Makes 12 or enough to serve 4 as meals, 8 for snacks

Corn tortillas filled with shredded leftover turkey seasoned with your favorite store-bought salsa and cheese are a satisfying change of pace after the big feast. You will first need to warm the tortillas slightly so that they are soft and bend easily. Monterey Jack is one of many melty cheeses to choose from, along with shredded cheddar, mozzarella, or Chihuahua queso (soft white Mexican cheese). For an extra gooey factor, grate the cheese into blocks yourself. Already grated cheese does not melt as well. Serve three per person for a hearty meal or arrange them all on a platter for snacks. The party isn’t over yet.

2½

cups cooked turkey, shredded
2

tbsp tomato salsa or other salsa of your choice
2

tablespoons chopped pickled jalapenos
12

small corn tortillas (5 to 6 inches)
3

tablespoon of olive oil (for brushing)
9

ounces (about 3 cups, lightly packed) grated Chihuahua cheddar, mozzarella, or queso
A handful of fresh coriander leaves
1

avocado, halved, pitted and sliced (for serving)
1

lime, cut into quarters (for serving)
Additional Salsa (for serving)

1. In a bowl, combine shredded turkey, salsa and chopped jalapenos. The turkey should be lightly coated with salsa, not soup.
2. Moisten a large paper towel. Place a stack of 6 tortillas on one side and fold the towel to enclose them in the towel. Slide the package of napkins into a plastic zipper bag, but do not seal the bag. Microwave for 40 to 60 seconds or until hot and pliable. Remove from microwave and allow to steam for approximately 30 seconds. Carefully remove them from the bag and place them on a plate. Cover with a clean cloth to keep warm. Repeat with the remaining 6 tortillas. (You can also wrap 2 stacks of 6 tortillas in foil and heat in a 300 degree oven for 10 minutes, or until warm and pliable.) Keep warm as directed.
3. On the counter, spread out all the tortillas. Brush one side of each with oil. Turn them over so the oiled side is down. On each tortilla, spread 1 heaping tablespoon of cheese, followed by 1 heaping tablespoon of shredded turkey. Place a few coriander leaves on top.
4. Heat a small non-stick skillet over medium heat. One at a time, place one tortilla (not yet folded) into the hot pan, oiled side down. Cook for about 1 minute or until the cheese begins to melt and the bottom of the tortilla is lightly browned. Fold the tortilla in half and press it with a spatula to seal. Cook for another 20 to 30 seconds, turning with a spatula, until the quesadilla is golden brown on both sides. Place it on a plate in a warm place. Repeat with the remaining tortillas, wiping the pan with a paper towel between quesadillas, if necessary.
5. Arrange the quesadillas on a plate. Serve with cilantro, avocado, lime and extra salsa.

Sally Pasley Vargas

Makes 12 or enough to serve 4 as meals, 8 for snacks

2½	cups cooked turkey, shredded
2	tbsp tomato salsa or other salsa of your choice
2	tablespoons chopped pickled jalapenos
12	small corn tortillas (5 to 6 inches)
3	tablespoon of olive oil (for brushing)
9	ounces (about 3 cups, lightly packed) grated Chihuahua cheddar, mozzarella, or queso
	A handful of fresh coriander leaves
1	avocado, halved, pitted and sliced (for serving)
1	lime, cut into quarters (for serving)
	Additional Salsa (for serving)

1. In a bowl, combine shredded turkey, salsa and chopped jalapenos. The turkey should be lightly coated with salsa, not soup.

2. Moisten a large paper towel. Place a stack of 6 tortillas on one side and fold the towel to enclose them in the towel. Slide the package of napkins into a plastic zipper bag, but do not seal the bag. Microwave for 40 to 60 seconds or until hot and pliable. Remove from microwave and allow to steam for approximately 30 seconds. Carefully remove them from the bag and place them on a plate. Cover with a clean cloth to keep warm. Repeat with the remaining 6 tortillas. (You can also wrap 2 stacks of 6 tortillas in foil and heat in a 300 degree oven for 10 minutes, or until warm and pliable.) Keep warm as directed.

3. On the counter, spread out all the tortillas. Brush one side of each with oil. Turn them over so the oiled side is down. On each tortilla, spread 1 heaping tablespoon of cheese, followed by 1 heaping tablespoon of shredded turkey. Place a few coriander leaves on top.

4. Heat a small non-stick skillet over medium heat. One at a time, place one tortilla (not yet folded) into the hot pan, oiled side down. Cook for about 1 minute or until the cheese begins to melt and the bottom of the tortilla is lightly browned. Fold the tortilla in half and press it with a spatula to seal. Cook for another 20 to 30 seconds, turning with a spatula, until the quesadilla is golden brown on both sides. Place it on a plate in a warm place. Repeat with the remaining tortillas, wiping the pan with a paper towel between quesadillas, if necessary.

5. Arrange the quesadillas on a plate. Serve with cilantro, avocado, lime and extra salsa.Sally Pasley Vargas