Pic of Turkey quesadillas

Turkey quesadillas

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Meat mains

Turkey quesadillas

Main Serves 4 55 min
A post-Christmas version of a great, family-friendly Mexican dish in between a stuffed pancake and a toasted sandwich. This is a delicious, easy and almost instant meal that's great for transforming leftover turkey.

Ingredients

  • 1 small to medium-sized butternut squash, peeled and diced
  • 1 red pepper, diced
  • 1 red or white onion, finely diced
  • ¼ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp paprika
  • 1-2 fresh chillies, deseeded and finely chopped
  • 2 tbsp olive oil
  • leftover turkey, chopped into bite-sized pieces
  • 4 large flour tortillas
  • a little olive oil for brushing
  • 200g Cheddar, grated
  • large handful fresh coriander
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 190'C/Gas 5. Toss the squash, pepper, corn, onion, spices, chilli and olive oil in a large baking dish. Season.
  • Step 2

    Roast in the oven for 30-35 minutes, until the squash is tender. Add the leftover turkey after 25 minutes so it can warm through.
  • Step 3

    Brush each tortilla on one side with a little oil. Put one of the tortillas in a large non-stick frying pan, oil side down.
  • Step 4

    Sprinkle some cheese over one half of the tortilla, then the veg mixture, then a few coriander leaves. Fold the other half of the tortilla over to make a half circle, gently pressing down with your hands to flatten.
  • Step 5

    Gently cook for a minute or two, until the tortilla is crisp and golden brown (keep an eye on it so it doesn't burn).
  • Step 6

    Carefully turn over using a large fish slice and cook on the other side. Keep warm in a low oven while you repeat with the others. Cut each one in half to serve.