This is a free-wheeling recipe. It is perfect for using up what is on hand, along with a few pre-purchased ingredients.
Preparation: 5 minutes
Cooking: 4 minutes
2 large flour tortillas
6 – 8 jalapeño chillies (from a jar)
1 can refried beans, warmed
1 cup finely shredded leftover roast turkey
Sea salt and freshly ground pepper, to taste
Ground cumin, to taste
1 jar tomato salsa
1 cup grated cheddar cheese
1 tablespoon extra virgin olive oil
sour cream ( optional), to serve
Chopped fresh coriander, for garnish
- Splash some olive oil in a shallow frying-pan the same size or slightly larger than the tortillas, over medium- low heat.
- Place a tortilla in the pan and spread over caramelised onion and refried beans, break up jalapeno chillies and sprinkle over, add the turkey, season with salt, pepper and cumin then spoon over a little tomato salsa and finish with cheese. Press another tortilla down on top.
- When golden on one side, use a big spatula to flip the quesadilla over and cook for another 2 minutes, or until the cheese has melted and the tortillas are golden brown.
- Slide onto a board and cut into 6 pieces and serve immediately with sour cream and coriander if desired.
Lyndey’s Note: If making multiple quesadillas, they can be kept warm in a low oven.