From the Kitchen Window column

A tasty alternative to sandwiches, quesadillas are as much fun to make as they are to eat. This recipe calls for leftover turkey sauteed with onions and kale, but you can do any number of combinations, including turkey and beans, turkey and mashed squash, or turkey and mashed potatoes. Quesadillas and rules don't get along too well, so feel free to play around.

Makes 12 servings

1 tablespoon olive oil

1/2 small yellow onion, thinly sliced

2 packed cups kale, chopped

2 cups leftover shredded turkey, white and dark meat

1/4 teaspoon cumin

1/8 teaspoon chili powder

1 1/2 cups grated or shredded cheddar, Monterey Jack or mozzarella

12 (6-inch) corn tortillas

Guacamole, salsa, sour cream (accompaniments)

In a medium skillet over medium-high heat, warm oil. Add onion and saute 3 to 4 minutes, or until just softened. Add kale and saute 5 minutes, or until soft. Add turkey, cumin and chili powder and heat through. Remove from heat.

In a large dry skillet over medium-high heat, add a tortilla. Sprinkle with a little cheese, add a small mound of the turkey mixture, top with a little more cheese, then top with another tortilla. Cook for 2 to 3 minutes or until golden underneath. Flip and cook 1 to 2 minutes more. Remove from skillet and cut in half. Repeat. To keep warm, place on a baking sheet and transfer to a preheated oven set at 250 degrees. Serve with guacamole, salsa and sour cream. [Copyright 2011 National Public Radio]