SNACKWICH TURKEY QUESADILLAS

PREP + COOK TIME 15 MINUTES SERVES 4

COMBINE 1 chopped avocado, 1 cup loosely packed fresh coriander leaves and 1 tablespoon lemon juice in a small bowl. Season to taste.

HEAT oil in a large frying pan; heat 500g leftover cooked and shredded turkey meat, stirring, until warmed. ADD 2t ground cumin; cook, stirring, 1 minute or until fragrant.

STIR in 400g canned drained, rinsed kidney beans, 3 chopped roma tomatoes and 3 thinly sliced green onions.

REMOVE the pan from the heat. ARRANGE 8 x 19cm tortillas on a board. Sprinkle 4 tortillas with turkey mixture and 1 cup (120g) grated cheese. Top with remaining tortillas. Cook one at a time in a preheated sandwich press, for about 2 minutes or until cheddar is melted and tortillas are browned lightly.

CUT quesadillas into quarters; serve with avocado mixture and lemon wedges. ●