MINI-MENUS: Transform those leftovers

Fiesta Turkey Soup with Green Chili Biscuits

1 medium onion, diced 1 tsp. vegetable oil 1 garlic clove, minced 3 cups chopped cooked turkey or chicken 1 (15-oz.) can chili beans 3 1/2 cups chicken or turkey broth 1 (11-oz.) can whole kernel corn with red and green peppers, drained 1 (10-oz.) can diced tomatoes and green chiles 1/2 tsp. chili powder 1/2 tsp. ground cumin 1/8 tsp. salt 1/8 tsp. pepper Toppings: sour cream, shredded Mexican four-cheese blend

Sauté onion in hot oil in a large Dutch oven over medium heat for 7 minutes or until tender. Add garlic, and sauté 1 minute.

Stir in turkey and other ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes.

Serve with desired toppings and Green Chile Biscuits. Makes 8 servings.

Green Chile Biscuits

2 cups all-purpose baking mix 1 cup (4 oz.) shredded Mexican four-cheese blend 1 (4.5-ounce) can chopped green chiles, drained 2/3 cup milk

Stir together baking mix and remaining ingredients until soft dough forms. Turn dough onto a lightly floured surface; knead 3 or 4 times.

Pat or roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on an ungreased baking sheet.

Bake at 450 10 to 12 minutes or until biscuits are golden brown. Makes 1 dozen.

Mashed Potato Quesadilla

2 cups mashed potatoes 6 slices cooked bacon, crumbled 1/4 cup sliced green onions 8 flour tortillas 2 cups shredded Cheddar cheese 2 Tbsp. softened butter 1 cup salsa 1/4 cup sour cream

Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges.

Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.

Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream. Makes 4 servings.