Some people are so in love with leftovers that they deliberately roast a much larger Thanksgiving turkey than they need so they will be guaranteed a refrigerator full of pickings the day after the feast. Others just want it all to be gone, and would be happiest if they didn't see another big bird until it's time for next year's ritual dinner.

Whichever camp you fall into, odds are good that you've been dressing up that turkey the same way for years. If you'd welcome some new ways to handle the leftovers, tune into this week's episode of Cooking with Chef Johnny Vee on etastesantafe.com. The New Mexican's Taste section columnist and video-based cooking teacher gives a distinctly Santa Fe spin to that old standby, turkey Tetrazzini and spices up an everyday quesadilla with a sweet-hot green chile chutney. (If you still have room on the holiday table, you might want to make up a batch of chutney for Thanksgiving — and use the remains to spice up those inevitable turkey sandwiches.)

SWEET GREEN CHILE CHUTNEY
(Makes about 1 quart)

12 New Mexico green chiles, roasted, peeled, seeded and chopped into 1/4-inch squares (or 3 cups chopped canned or frozen roasted green chiles, defrosted and drained)
2 onions, chopped into medium dice
1 cup brown sugar, packed
1/4 cup cider vinegar
4 seeded and minced jalapeños, or to taste (include red ones for extra color)
1 teaspoon coriander seeds
1/2 teaspoon ground mustard
2 teaspoons yellow mustard seeds
1 envelope liquid pectin

Place chiles, onions, sugar, vinegar and jalapeños in a large, heavy-bottomed pot. Bring mixture to a boil over medium heat.

Stir in spices (but not pectin) and reduce heat to low. Allow mixture to simmer, stirring occasionally, until it reduces by one-third — about 40 minutes.

Raise heat and when mixture comes to a rapid boil, stir in the envelope of pectin. Allow to boil hard for one minute.

Remove from heat and cool. Pour into storage container and refrigerate. Chutney will keep for about 3 weeks.

SWEET GREEN CHILE CHUTNEY AND TURKEY QUESADILLAS
(Makes 6 quesadillas)

2 tablespoons butter
1-1/2 cups cooked turkey, chopped into 1/2-inch cubes
12 (8-inch) flour tortillas
1-1/2 cups grated sharp Cheddar cheese
12 tablespoons Sweet Green Chile Chutney
Fresh cilantro leaves for serving, optional
Sour cream for serving, optional

Heat 1 teaspoon butter in each of 2 large, heavy skillets over medium-high heat. Add 1 tortilla to each skillet. Top each tortilla with 2 tablespoons of cheese and scatter 1/4 cup of turkey over it. Spread 2 tablespoons chutney over the turkey and top with 2 additional tablespoons cheese. Top each stack with another tortilla.

Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over and cook until bottoms are golden brown and cheese melts, about 3 minutes more. Transfer to cutting board and cut each quesadilla into 6 wedges. Transfer to serving platter.

Repeat with remaining ingredients.

Garnish with cilantro and sour cream and serve hot.


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