Not only are quesadillas super quick to whip up, but they’re also a fabulous way to repurpose leftovers and add whatever cancer-fighting ingredients you like. All you need is some cheese to bring the... ingredients together, spoon a little of chipotle-yogurt sauce over it, and you’ll have a winning dish.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot and cook for 3 minutes, then add in the butternut squash. Cook for 10 to 15 minutes or until the butternut squash is browned and tender. Add the chopped kale and cook just until wilted, about 3 minutes. Tip onto a plate and set aside.
Wipe the skillet clean with a paper towel, then heat ½ teaspoon of oil and place 1 tortilla in the bottom of the pan. Sprinkle with half of the grated cheese, then half the squash and kale mixture, and half of the turkey. Top with a tortilla and cook for 3 minutes on each side. Repeat with the remaining 2 tortillas.
For a gluten-free snack, use gluten-free or corn tortillas.
You can cook the veg filling ahead of time and add it to the quesadilla when you are ready. It will heat through nicely if it is at room temperature and not straight out of the fridge. Leftover vegetables are also great in quesadillas.