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Turkey Quesadilla Recipe
When it comes to feeding a crowd, it's hard to go wrong with a turkey. It's easy to cook, costs relatively little, and there is meat for every taste. When the meat is gone, the bones can be boiled to make soup stock. What a great deal!
After the main meal, the meat can be used in a variety of ways. Serve it in a casserole or make sandwiches. What can you do when your crowd is casseroled and sandwiched out? Make turkey quesadillas! They are easy, tasty, and just a bit different.
Flour tortillas: I buy mine from a local Mexican bakery. When I fry them they are crispy and flaky. If your dietary needs don't include flour tortillas, see the products from LaTortilla Factory. They have both low-carb and gluten free choices.
Turkey: You can buy a turkey that is your best food bargain. This year, I was given a turkey by my employer. It was a Butterball Premium turkey that was raised without hormones. The taste and texture were good. This is a great recipe to use those little shreds of turkey that are left after using most of the turkey.
Shredded cheese: I used the Aldi brand, Friendly Farms, taco cheese. It is a blend with taco spices. The spicing is not overwhelming, and it melts well.
Sliced tomatoes: I love a garden fresh tomato. If I can't find that little beauty, I run out and buy Sunset Campari tomatoes. They have a good flavor all year.
Shredded lettuce: I love my quesadilla with shredded lettuce, but my husband doesn’t care for it. Do what pleases you. It doesn't have to be plain iceberg lettuce. Use spinach, baby greens, or alfalfa sprouts.
Oil for frying: Use what pleases you. I have found that a 50/50 blend of coconut oil and butter is tasty for frying food to a golden crisp. I used about ˝ teaspoon of this mixture per quesadilla.
Salsa: For a fresh salsa that I don't have to make, there's nothing like Jack's Special Salsa or Jack's Mango Salsa. Since we don't always have the fresh salsa, we also keep our other favorite in the pantry. We like the Hy-Vee brand of corn-bean salsa.
Spices: If you want your quesadilla to be even more special, you can sprinkle a bit of spice on the presentation side of this tasty sandwich. I use just a sprinkle of paprika, chili powder, or chipotle powder. Then, I gently smooth it over the surface with my extra clean fingertips.
Turkey Quesadilla Recipe
Flour tortilla (1 per person)
Turkey breast (thinly sliced or shredded-to cover half of the tortilla.)
Shredded cheese (1/4 to 1/3 cup per person)
Sliced tomatoes (to cover half of the tortilla)
Shredded lettuce (to taste)
Oil for frying (about ˝ teaspoon per quesadilla)
Spices (These are optional. Use paprika, chili powder, or chipotle powder.)
Gather your ingredients. Use a large, heavy skillet. Cast iron works well. Add the oil to the pan and put the tortilla on top of the oil. Then, move the tortilla around the bottom of the pan to spread the oil on the tortilla and the pan. Add cheese to half of the tortilla. Then, layer on the turkey on top of the cheese. Next, add the tomatoes on top of the turkey. Finally, add the lettuce, if desired. Fold the uncovered half of the tortilla over the toppings. Your quesadilla will look like a half-moon. Cook over medium heat until the bottom of the quesadilla is golden brown and the cheese is melted.
Use a pancake turner to flip the tortilla. ALWAYS flip toward the fold. Put the turner under the rounded part of the tortilla. Gently, flip it to the other side. Flipping toward the fold will prevent losing the fillings out of the quesadilla. Continue cooking until the second side is golden brown. You may sprinkle spices over half of the quesadilla and rub them in with your fingertips. Serve the quesadilla with a salad or soup.
When I tell you the brands that I use, it is just for information. Use your favorite brands. Exchange ingredients at your pleasure. This is your recipe; use your creativity to make is special for your family and friends. Let us know how you use the recipe! Post your great ideas in the BellaOnline Sandwiches Forum.
Content copyright © 2014 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.
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