The Daily Dish

Turkey and Corn Quesadillas with Guacamole

By Susie Middleton

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There are so many ways to use up Thanksgiving leftovers, but none so easy as simple quesadillas. Put a Tex-Mex spin on your leftover turkey with this quick and easy dinner.

Serves 4 for dinner; 8 for a light lunch.

Ingredients.

2 medium ripe avocados
1/4 cup finely chopped red onion
1 medium lime, one half juiced and the other cut into wedges
1 serrano chile, seeded and minced
Kosher salt and freshly ground black pepper
4 cups shredded roast turkey or chicken
2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained
1/2 cup packed coarsely chopped fresh cilantro
Eight 7-inch flour tortillas
2 cups (5 oz.) grated pepper jack cheese
2 Tbs. canola oil
Position a rack in the center of the oven and heat the oven to 200°F.

Directions:

Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a potato masher. Stir in the onion, 1 Tbs. of the lime juice, the chile, 1/2 tsp. salt, and 1/2 tsp. pepper. Season to taste with more salt and lime juice. Put a piece of plastic wrap directly on the surface of the guacamole to prevent browning.

In a large bowl, toss the turkey, corn, and cilantro with 1 tsp. salt. Top half of each tortilla with one-eighth of the filling mixture and 1/4 cup of the cheese. Fold the uncovered half of each tortilla over the filling.

Heat 1-1/2 tsp. of the oil in a large nonstick skillet over medium heat. Add 2 of the quesadillas to the pan and weigh down with a lid. Cook until golden-brown and a bit crisp, 2 to 3 minutes. With a spatula, carefully flip each quesadilla and cook until golden-brown and the cheese has melted, about 2 minutes more. Transfer the quesadillas to a baking sheet and put in the oven.

Wipe out the pan. Repeat, cooking the remaining quesadillas in 3 more batches, using 1-1/2 tsp. oil for each batch. Cut the quesadillas into wedges and serve with the guacamole and lime wedges on the side.

Serving suggestions

Serve the quesadillas with a Mango and Jícama Salad.

Nutrition information (per serving):

Calories (kcal): 510; Fat (g): 27; Fat Calories (kcal): 240; Saturated Fat (g): 7; Protein (g): 30; Monounsaturated Fat (g): 11; Carbohydrates (g): 39; Polyunsaturated Fat (g): 4.5; Sodium (mg): 600; Cholesterol (mg): 75; Fiber (g): 6;
Susie Middleton is editor at large for Fine Cooking magazine.


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About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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