Turkey Hash Quesadillas

Yield: 4 appetizers or 2 main dishes

1 medium boiling potato, cut into 1/4-inch dice bacon slices, chopped

1 medium onion, chopped

x Tbsp. olive oil

x cup chopped, cooked turkey

x cup coarsely grated Gruyere or Swiss cheese

x Tbsp. chopped fresh parsley leaves (washed and dried first)

x (6- to 7-inch) tortillas

x cup canned whole-berry cranberry sauce

x fresh parsley leaves

Preheat oven to 500 degrees. In a saucepan of boiling, salted water, simmer potato for 5 minutes or until barely tender, then drain in a colander. In a heavy skillet, cook bacon and onion in 1/2 Tbsp. oil over moderate heat, stirring occasionally, until onion is softened, about 5 minutes.

Add potato and cook, stirring occasionally, 5 minutes or until golden and tender. Cool mixture slightly and stir in turkey, cheese, and chopped parsley.

Put 2 tortillas on a baking sheet and brush with some remaining oil. Turn tortillas over and top each with half of the turkey hash, spreading evenly. Cover with remaining 2 tortillas and brush tops with remaining oil.

Bake quesadillas in middle of oven until golden, about 8 to 10 minutes. Transfer to a cutting board and cut into wedges. Top wedges with cranberry sauce and parsley leaves.

Source: Gourmet magazine