My body must know Thanksgiving is coming because it is so ready to eat everything.
I just ate a quarter loaf of pumpkin bread without hardly coming up for air. I can’t quite figure out the reason for this; although I bet it probably has something to do with falling asleep while putting O to bed, waking up drenched in sweat with no idea what time it was.
Parents out there, pleaseee, tell me I’m not the only one that is ready for bed before their toddler!?
I actually wouldn’t be surprised if I am still half asleep now. I really should have just stayed in bed, but I needed some pumpkin bread, soooo here I am (falling asleep, on the couch, mentally pumping myself up for cycling tomorrow).
Yes, the struggle is real.
Just kidding, life is pretty darn easy at the moment- minus the keeping my eyeballs open part. That is actually really really hard.
And, on that note, before I really start talking riddles, I am going to leave you with this ridiculously easy, crazy delicious leftover turkey and cranberry sauce quesadilla. All you need are a few (ok, 5) ingredients and about 10 minutes to Thanksgiving leftover magic.
I should make a quick mention that there are no set ingredient measurements for the turkey, cheese and cranberry sauce. This recipe is just so simple and best thrown together. Some people like more cheese, while others like more cranberry sauce.
If you’re me, you like more of everything.
I used a combination of asiago and white cheddar cheese, but you can use almost any cheese you have on hand- Swiss, provolone, mozzarella, etc.
Leftover Cranberry and Turkey Quesadillas with Asiago and White Cheddar Cheese
- 2 large flour tortillas
- 1 tbsp Butter
- 1/2 cup White cheddar cheese, grated
- 1/2 cup Asiago cheese, grated
- 1/4 lb Leftover turkey breast, chopped
- 1/4 cup Cranberry Sauce, homemade or store-bought
- Finely chopped fresh thyme or rosemary, for garnish (optional)
- Heat a large skillet over medium high heat. Add approximately 1 tablespoon of butter to the skillet and allow it to melt. When butter is melted, reduce heat to medium-low and add 1 tortilla to the skillet, making sure the entire bottom side gets coated in the butter.
- Working quickly, place a small layer of grated cheese on top of the tortilla, followed by the chopped (or sliced) leftover turkey, sprinkle of cheese, layer of cranberry sauce and a final layer of cheese. Gently press the other tortilla on top and cover the skillet with a lid to help accelerate the cheese melting process.
- When bottom is golden brown and cheese has melted, (very) carefully flip over the entire quesadilla and allow the remaining side to cook until golden brown.
- Transfer quesadilla from skillet to cutting board and allow 1-2 minutes to cool before cutting. Garnish with fresh chopped thyme or rosemary, if desired.