Turkey Quesadillas

A great dish from those turkey leftovers, they are perfect with a green salad and/or mango salsa and sour cream.


In a non-stick skillet, heat the oil and add the tomatoes, jalepeno, onions and garlic. Mix thoroughly & cook for 5 minute, stirring frequently, then add the spices, oregano, salt and sugar. Continue stirring & cook on a medium heat for a further 10 minutes. The tomato should provide enough liquid, but this will be reduced (the filling must be almost dry; however, if it is too dry add a splash of water). Finally, stir in the turkey and leave the mixture to simmer gently. Using another non-stick skillet, start building the quesadillas. Warm the skillet on high heat, then reduce it to medium. Into this skillet place a flour tortilla, add a 1/4 of the filling and sprinkle with roughly 1/4 of the cheese. Place another tortilla on top. After a minute or so, carefully flip the quesadilla over, allowing the cheese to melt; keep it warm until you have made the other 3. Serve warm or at room temperature.

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