Rework these turkey leftovers into tacky quesadillas
Editor’s word: This story was initially revealed in November 2019.
Apart from being grateful on common rules, we’ve one more reason for gratitude on Thanksgiving: leftover turkey.
So far as I’m involved, turkey is sort of a aspect dish with the plethora of vegetable concoctions, pickles, sauces and all these beautiful pies. After I was a vegetarian, I beloved Thanksgiving as a result of there have been so many different nice issues to eat that I by no means actually thought concerning the turkey. It’s the best vacation to have a vegetarian member of the family at desk.
And now that I eat turkey, I’ve usually thought that I may skip turkey on the nice meal and proceed on to turkey sandwiches on non-challenging bread unfold with mayonnaise, and sprinkled with salt and pepper. (I do know individuals who add cranberry sauce and even stuffing, however that’s superfluous in my e-book.)
And turkey soup. Ahhh. And nonetheless the turkey goes on. Fortuitously, I don’t get bored with it.
Just a few years in the past, Josephine Belknap despatched me a bunch of Tex-Mex-style recipes and amongst them was one for turkey quesadillas, a great way to get out of the New England taste rut, and jazz up the leftover turkey bits with a Southwestern twist.
For those who don’t need to stray too removed from our Yankee method, you may nonetheless make a quesadilla with vacation leftovers. Unfold a flour tortilla, small or fajita dimension, with cranberry sauce, crumble leftover stuffing over it, then distribute shredded bits of turkey, and high with a layer of grated Swiss cheese. High with one other tortilla and toast each side in a broad pan, then serve. A good friend of mine provides a little bit horseradish to the cranberry sauce. Fairly darn good.
With out verging on the kitchen-sink strategy to a extra Tex-Mex turkey quesadilla, select judiciously from a listing of add-ins which may embrace black beans, corn, guacamole or avocados, sizzling chili peppers, bitter cream, salsa and, after all, cheese.
Josephine’s recipe contains turkey, corn, avocados and pepper jack cheese (plus cilantro, purple onions, lime, salt and pepper). One other I noticed included caramelized onions, fried purple peppers, guacamole, bitter cream and Monterey Jack cheese. One more referred to as for black beans, purple onions, cheese and salsa. You get the drift. Fairly versatile and very best for individuals who don’t get too wound up about precision in recipes.
The recipe that follows is how I made them for my family, however you’re free to tinker round for a model that matches what you might have available and what you wish to eat. I had small tortillas, and located that certainly one of them crammed me up properly, although two every is healthier for larger eaters.
So this weekend, we are going to eat up the leftovers, make some aromatic soup with numerous onions and celery in it to maintain the bits of turkey firm, and prepare to start out baking cookies for the month forward.
Purple or inexperienced peppers, sliced
Flour tortillas, small or fajita sized
Monterey Jack cheese, grated
1. Put a little bit vegetable oil in a saute pan, and cook dinner the onions and peppers till they soften.
2. Place tortillas on a sizzling frying pan, and high with the sauteed onions and peppers.
3. Add shredded turkey, avocado and cheese, then high every with a tortilla.
4. Toast the quesadillas on both sides, at a medium warmth, flipping them shortly so the contents don’t spill.
5. When they’re sizzling via and the cheese melted, serve them.
6. High with bitter cream and salsa, and sprinkle on cilantro.