I love to take leftovers from previous meals and reinvent them. This is a recipe I put together using the leftover mixture from the Turkey Brown Rice Stuffed Zucchini Balls we had last night.
4 gluten free tortillas (I used Udi’s tomato)
turkey brown rice mixture
Place one tortilla in frying pan (no oil) and put desired amount of mixture on top. Top with another tortilla. Over medium heat cook until bottom is golden brown. Place a plate on top of of quesadilla and invert (very carefully). Now the side that is golden brown will be facing up on the plate. Slide the quesadilla back into the pan and cook until golden brown.
Plate and cut into slices. Top with salsa and avocado. Serve immediately.