RECIPES

Cranberry Turkey Quesadillas

Four 10 inch flour tortillas
1 tablespoon olive oil
½ pound of leftover turkey cut into strips
1 tablespoon cumin
2 seeded, finely diced jalapeños
½ teaspoon kosher salt
1 container E’piu Mascarpone
1 jar Stonewall Kitchen New England
Cranberry Relish
1 cup shredded Jalapeño Havarti
1 cup chopped scallions

In a medium size mixing bowl, combine turkey, olive oil, cumin, jalapenos, & salt. Spread 2 ounces Mascarpone cheese on 1/2 a tortilla shell. Spread 2 ounces of cranberry relish on other half. Sprinkle ¼ cup of Jalapeño Havarti on cranberry side. Spread ¼ of turkey mixture over cheese & sprinkle with 1 tablespoon scallions. Fold tortilla in half & repeat with remaining tortilla shells. Brown in a large non-stick sauté pan over medium heat for five minutes each side. Cut each quesadilla into 4 wedges, top with remaining scallions & serve. Serves 16