We’re still working on our leftovers and today I created a Quorn mock turkey quesadilla concoction with sweet potatoes, onion and garlic. We didn’t have any cranberry sauce left or I would’ve served that as a dip (the kids love to dip). I think this will be a creative use of our leftover turkey that will taste completely different from the turkey dinner. This was definitely one of those “what do I have left in the fridge to use up” kind of creations, so feel free to adjust it for your own leftovers.
Turkey Sweet Potato Quesadillas
Ingredients for 4-6 quesadillas
- 1-2 tablespoons olive oil
- 1 tiny onion, minced (about 1/2 cup)
- 1 tablespoon garlic, minced
- 1 cup sweet potato, minced
- 1 cup mock turkey, cubed (I used Maple Glazed Turkey Roast)
- House seasoning, to taste
- 8-12 small tortillas
- 1 to 1 1/2 cups Mexican cheese, shredded
Heat olive oil in a skillet. Cook onion until translucent, about 5 minutes. Add garlic and cook another minute. Add sweet potato and cook until tender, about 10 minutes. Add turkey and heat through. Season to taste and set filling aside.
Heat griddle or pan with cooking spray or olive oil over medium heat. Place half of tortillas down on griddle. Top each tortilla with 2 tablespoons cheese, turkey-sweet potato filling and then another 2 tablespoons of cheese. Top with other half of tortillas. Grill for 2-3 minutes per side, until tortillas are golden brown and cheese is melted.
Quarter quesadillas with a pizza cutter and serve with Cranberry Sauce for dip, if desired.
The kids went nuts for these. And the adults (visiting guests included) all loved them, too. Even the meat-eaters liked the mock turkey. I thought the sweet potatoes and turkey went really well together and it was a refreshing change from the Thanksgiving Day turkey.
This post is shared at·Tuesdays at the Table, Tuesday Night Supper Club,·Slightly Indulgent Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.