Leftover Turkey, Black Bean, Pumpkin Seed and Cheese Quesadillas
Yield: 4 quesadillas
Here is the quintessential “go-to” recipe for leftovers. Sizzling, melty and filled with all the good stuff. Everyone in your family will love this one!
Ingredients
PreparationIngredients
- 1 cup cooked turkey meat, cut into small chunks Add to list
- 1/2 cup cooked black beans Add to list
- 1/2 cup toasted pumpkin seeds Add to list
- 2 tablespoons chopped cilantro Add to list
- 1 tablespoon thinly sliced green onions Add to list
- 8 sprouted corn tortillas (or your favorite) Add to list
- Vegetable oil for brushing on the tortillas Add to list
- 6 to 8 ounces Beecher’s Jack Cheese, grated Add to list
- Cranberry Salsa Add to list
Preparation
In a bowl, combine the turkey, black beans, pumpkin seeds, cilantro and green onion.
Brush a little vegetable oil on one side of 2 tortillas. Place 1 tortilla, oiled-side down in a 10-inch or larger skillet over medium heat. Spread 1/4 of the cheese on top of the tortilla and top with 1/4 of the turkey and black bean mixture. Place the other tortilla, oiled-side up, on top of all this.
Cook until the bottom tortilla is nice and golden brown. Using a pancake turner, carefully turn the quesadilla over and cook until golden brown and the filling is hot and bubbly. Repeat process 3 more times with remaining tortillas and filling.
To serve, cut each quesadilla into 8 wedges and serve with fresh lime wedges and Cranberry Salsa.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired November 24, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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