2cups roasted turkey meat see notes for vegan substitutions if desired
2cups mozzarella cheesesee notes for vegan/dairy free substituions
½ cup dried cranberries
1cup kale leaves, ribs removed
1cup butternut squash
4wholegluten free tortillas
Instructions
In a pan, add 1-2 tablespoon oil. Add the kale, butternut squash and cook on medium heat until kale has wilted and squash is fork tender.
Place two tortillas separately in a pan on medium heat. Evenly divide the kale and butternut squash mixture, then add the cheese, cranberries and turkey. Evenly divide between the two tortillas.
Top with other half of tortilla and cook for several minutes until tortilla is browned and cheese begins to melt. Flip and cook for an additional few minutes until cheese fully melts and the other side of the tortilla is browned.
Video
Notes
DAIRY FREE CHEESE:Yes, you can use dairy free cheese. VEGAN:You can substitute vegan turkey for the turkey in this recipe. MAKING AND FREEZING: I'm going to go with....it depends. I have made and frozen them before and they did great. But in my opinion the winning combo for taste was to use frozen butternut squash and fresh kale. I assembled all of the quesadillas ahead of time and then put them in the freezer. But using the frozen squash and fresh kale prior to freezing was the best once thawed and cooked.STORING:I think these are best served hot off the grill or out of the oven but it's personal preference. I've also had them as a next day lunch and while they aren't quite as tasty they are pretty good!