Sunday, November 29, 2015
Thanksgiving Leftovers: Turkey Tex-Mex Quesadilla
Hi everyone! I hope you all had a wonderful Thanksgiving spent with loved ones.
Now, what are you gonna do with all that leftover turkey? Well you could have the classic leftover Thanksgiving sandwich! Or you can make my Turkey and Havarti sandwich, or how about some Turkey and Wild Rice Soup?
Each of these dishes are perfect for using up that turkey, but today I have a new version. A Tex-Mex version of a quesadilla. I wanted some spice in my life so I opted for a little spicy jack cheese, some green chiles and a whole lot of turkey and refried beans!
This was the perfect quick meal. Of course you could use chicken in this dish but once you spice up the turkey meat, you or your kids would never know that you are eating turkey...again!
That's the beauty of using your leftovers in completely different flavor profiles. It gives your ingredients a whole new perspective, plus it tastes sooooo good!
Hope you enjoy this variation on a quesadilla. It's easy to prepare and your meal will be on the table in less than 30 minutes.
Turkey Tex-Mex Quesadilla
1/4 - 1/3 cup refried beans, zesty jalapeno (from a 16 oz can)
2 Tablespoons of green chiles (from a 4 oz can)
1/2 cup cooked turkey meat, shredded
1 1/2 Tablespoons of taco seasoning
1/4 cup water
2 flour tortillas, fajita size
1/4 cup of jalapeno jack cheese
1/4 cup of cheddar cheese
In a small sauce pan over low heat add the refried beans. Add the green chilies and stir. Cook 2-3 minutes until heated through. (Can also use the microwave for this step). In a medium skillet over medium heat add the turkey and sprinkle with the taco seasoning. Stir about 4 minutes to heat through and incorporated the spices. Add water and continue to stir about 3 minutes until sauce is formed and water evaporates.
To assemble: On one flour tortilla spread the refried bean mixture. Top with the turkey meat. Top with both cheeses and then place another flour tortilla on top. In a clean skillet over medium heat place the quesadilla. Cook covered for 1-2 minutes per side. Remove to a cutting board and cut into triangles. Serve with sour cream and a dollop of salsa if desired.