Leftover turkey presents the perfect occasion for classic turkey sandwiches smothered in cranberry sauce. For something a little different, though, transform your American sandwich into a Mexican quesadilla with hot, gooey cheese inside and a crunchy exterior. Quesadillas take only minutes to cook, and you can make substitutions to the ingredients listed here by adding or subtracting whatever cooked vegetables you have in the fridge.

Total Time: 30 minutes | Prep Time: 10 minutes | Serves: 4 to 6

Ingredients:

• 6 tablespoons oil or cooking spray
  
• 6 flour tortillas
• 4 cups cooked turkey,  shredded or diced
• 2 cups Monterey Jack or cheddar cheese, grated
• 2 cups corn kernels, cooked and drained
• 1/2 cup green onions, chopped
• 3 tablespoons salsa
• 6 tablespoons sour cream

Directions:

1. Heat the oven to 200F and heat a large, 12-inch skillet to medium high.
2. Add 1 tablespoon of oil and 1 tortilla. Spread about 1/4 cup each of cheese, turkey and corn to the tortilla, and sprinkle on 1 tablespoon of green onions and 2 teaspoons of salsa. Cook the tortilla until the cheese begins to melt in 1 to 2 minutes.

3. Using a spatula, fold the tortilla in half and cook

   for 1 to 2 minutes

   on both sides, flipping the tortilla until both sides turn brown and crispy. 4. Using the spatula, transfer the quesadilla to a rimmed baking sheet and place it in the oven to stay warm. 5. Using a paper towel, wipe out the pan and add another tablespoon of oil before repeating the cooking process with the remainder of the tortillas. 6. Using a large sharp knife or kitchen scissors, cut the quesadillas in half again before serving, creating quarter section pieces. 7. Serve the quesadillas with a dollop of sour cream on the side for dipping.