Ingredients
2 poblano chilies
2 (8-inch) flour tortillas
1/2 teaspoon olive oil
1 1/2 cups shredded leftover Roast Turkey With Sage and Mushroom Stuffing
1 cup grated white cheddar cheese
1/2 small red onion, thinly sliced
Coarse salt and ground pepper
Cranberry relish, or prepared salsa
Preparation
Heat broiler, with rack 4 inches from heat. Cut stems from chiles; place on a baking sheet. Broil, turning occasionally, until charred all over, about 20 minutes. Transfer to a bowl; cover with plastic wrap, and steam 20 minutes. With a paper towel, rub off chile skins; pull out seeds, and discard. Thinly slice chiles; set aside.
Brush each side of tortillas with oil, and place on baking sheet. Broil until golden, 3 to 5 minutes.
Turn tortillas over. Dividing ingredients evenly, layer with chiles, turkey, cheese, and onion. Season with salt and pepper.
Broil until cheese is golden, about 5 minutes. Serve with leftover cranberry relish or prepared salsa.
