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If the leftovers are still needing a spruce though, try these Spicy Turkey & Brie Quesadillas with Pantry Salsa, use up the leftovers but say a firm goodbye to Christmas.
Thinly slice the spring onion.
To make the salsa, drain the tomatoes through a sieve in the sink to remove all the juices and excess liquid. Tip the plum tomatoes into a bowl lined with kitchen roll and dab the tomatoes to remove any excess liquid.
Roughly chop the tomatoes into chunky pieces and place in a pan with the chilli flakes, brown sugar , red wine vinegar and chipotle over a medium heat. Bring to a simmer and cook uncovered for 15 mins, stirring regularly until thickened and glossy. Season with salt and allow to cool completely.
Thickly slice the brie.
Slice some coriander.
Heat the olive oil in a non-stick frying pan over a medium heat. Add the spring onions and fry for 3 minutes. Stir in the fajita mix and cook for 1 minute. Add the turkey, jalapenos, some seasoning and heat everything through until piping hot.
Heat a griddle or non-stick frying pan over a high heat. Add a tortilla and top with a quarter of the turkey mix, cheese and coriander.
Place a second tortilla on top and cook for 1-2 minutes before flipping and cooking on the other side or until the cheese becomes molten and gooey.
Serve the quesadillas cut up with the salsa for dunking.
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