What are you going to do with all those Thanksgiving Leftovers? Sometimes I love to just put a little bit of everything on my plate and have another little mini feast. Earlier this week I roasted a chicken and here is a great way to utilize the leftovers. Plus this is a great boost of energy for you Black Friday Shoppers!
- 1 Green Bell Pepper, sliced
- 1/2 an Onion, sliced
- 1 tablespoon Canola Oil
- 1 cup Frozen Corn Kernels
- 1/4 teaspoon Chili Powder
- 1/4 teaspoon Cumin
- Salt and Pepper
- approx. 1 cup cooked Turkey or Chicken, shredded or chopped
- Whole Wheat Tortillas
- Colby Jack Cheese (or whatever you like)
- 2 tablespoon Fresh Cilantro, chopped
Heat a small saute pan over medium heat and add canola oil. Once hot add the peppers and onions.
Saute until the veggies are tender, when they are almost finished add in the corn and chili powder, cumin, salt and pepper.
Heat a griddle pan over medium high heat. Rub one side of the tortilla with a wet hand, this will help get the tortilla crisp. Place the “wet” side down on the griddle pan and start assembling the quesadilla. Layer with about a 1/4 cup of chicken or turkey, some of the veggie mixture, a sprinkle of cheese and fresh cilantro.
Once the other side has browned transfer to a plate. I use a pizza cutter to easily slice through the goodies.