This is a great use of leftover turkey (although my favorite is still the traditional turkey sandwich). It’s really more of a framework – swap out the cheese, use chicken instead of turkey, or beans for a vegetarian option. The key to great quesadillas is getting them nice and browned stove-top. Corn is out of season, but Trader Joe’s has a frozen roasted corn that adds flavor and a hint of smokiness to these. I should mention I didn’t lift a finger to make these – Larry did all the work himself, and they turned out great.

• Turkey & Corn Quesadillas with Guacamole (Fine Cooking #107, October/November 2010, p. 26)