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Monday's Leftovers: Turkey Quesadilla

partysugar — Mon, 14 Apr 2008 08:13:33 -0700

At Thanksgiving time it's easy to pile leftover turkey - along with all of the other leftovers - into a delicious sandwich. During the rest of the year, get creative when using leftover turkey. This recipe makes a tasty turkey quesadilla. The turkey is tossed with salsa verde and placed on top of two cheese-filled tortillas. More cheese, cilantro, and green onions finish the pie. The dish is broiled in the oven until the ingredients are warmed and the tops of the tortillas are crisp.

Don't have leftover turkey? This recipe works wonderfully with chicken as well. Get it now when you read more.

Turkey Quesadilla
Modified from Everyday With Rachael Ray magazine

Ingredients

1 cup chopped roast chicken or turkey
1/4 cup mild salsa verde
2 teaspoons extra-virgin olive oil
Two 8-inch whole wheat or spinach flour tortillas
1 cup shredded monterey jack or queso fresco cheese
1 scallion, chopped
Green olives with pimiento, chopped (a small handful)
1 teaspoon chopped cilantro

Directions

Preheat the broiler.
In a small bowl, combine the chicken and salsa and heat in the microwave for a minute or in a small pot over medium-low heat.
Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat. Add a tortilla and cook for 30 seconds, then flip and cook for 30 seconds more; slide the tortilla onto a cutting board.
Heat the remaining 1 teaspoon oil in the skillet, then add the remaining tortilla and cook for 30 seconds. Flip the tortilla and sprinkle with half of the cheese. Top with the first tortilla.
Slide onto a baking sheet and top with the chicken mixture, remaining cheese, scallion, olives and cilantro.
Place the quesadilla under the broiler, 6 inches away from the heat, and cook until the tortillas are crisp around the edges, about 2 minutes.
Slide the quesadilla onto a cutting board, cut into 4 pieces and serve.

Serves 2.

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Wed, 31 Dec 1969 16:00:00 -0800

What Are You Going to Do With All That Turkey?

YumSugar — Fri, 23 Nov 2007 05:30:00 -0800

Hope you had a great feast! If you're like most Americans you've probably got a ton of leftovers to deal with. If you didn't send them all home with your guests, you might think that you'll be eating turkey for days. For some of you that might sound awful, sure it's great after day one or day two, but day three and four? Well don't fret, I've scoured the Internet and I have found some of the best turkey leftover recipes. I personally love a turkey pie, but to see some of the other gems I've uncovered - including one for Fido! - read more

Post-Turkey Day Posole
Turkey Fried Rice
Turkey with Apple Salsa
Turkey Frittata
Turkey and Green Chile Burrito
Quesadillas with Chutney and Brie
Turkey Chili
Turkey Cranberry Arugula Sandwich
Curried Turkey and Mango Salad
Turkey Sage Chowder
Turkey Enchiladas
Moroccan Turkey Stew
Spicy Tortilla Soup
Crockpot Thanksgiving Turkey for Two
Turkey Tetrazzini
Mexican Turkey Noodle Casserole
Finally, don't forget Fido! PetSugar has a delicious recipe for a pup-friendly - but you can eat it too! - Day After Turkey Omelet

Do you have any great turkey leftover tips? Share them with us in the comments!

Say Cheese! Manchego Pizza With Chorizo and Shrimp

partysugar — Thu, 05 Mar 2009 09:00:06 -0800

My obsession with all things Spanish is no secret. From José Andrés to Crianza to paella, if it's Spanish, I love it! This affection includes manchego, Spain's most famous cheese. Manchego cheese is protected by a Denominación de Origen, meaning it can only be made from sheep that graze in the La Mancha region of Spain. The whole sheep's milk cheese must also be aged in natural caves for a minimum of two months.

Depending on how long it's aged, the flavor can range from mild to sharp. Manchego comes in a round shape and is cut into chunky wedges. The inedible rind gets its pattern from the manufacturing process that involves wrapping the cheese in sheets of a special woven grass. Manchego tastes creamy and slightly salty. Learn how to use the versatile Spanish cheese and check out the recipe for this scrumptious pizza when you read more.

For a simple snack, pair manchego slices with crackers, olives, and jamon Serrano. Shave on salads and roasted vegetables, or as Yum suggested yesterday, enjoy in a turkey sandwich with pear butter. Manchego is also a great cheese for melting. It can be used in quesadillas, grilled cheese sandwiches, or in my case, on pizza!

Although there only four ingredients in this pizza, the flavors combine sensationally.

The tangy manchego complements the bitterness of the escarole and the spiciness of the chorizo. The shrimp is an exciting addition. I definitely plan on making this tasty pie again.

Manchego Pizza With Chorizo and Shrimp
Modified from Food and Wine

Ingredients

1 large ball of refrigerated pizza dough
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large garlic clove, minced
1/2 head escarole, cut into 1-inch pieces (4 cups)
Salt and freshly ground pepper
6 ounces Manchego cheese, shredded (2 cups)
1/2 pound medium shrimp-shelled, deveined and halved lengthwise
1 1/2 ounces firm chorizo, thinly sliced

Directions

Preheat the oven to 500°F. If you have one, set your pizza stone on the bottom of the oven to heat for at least 30 minutes.
On a floured work surface, divide the dough in half and roll each half into a ball. Roll out 1 disk of dough to an 11-inch round. Transfer to a floured pizza peel or other baking sheet.

Prepare the toppings: In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Add the escarole and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.

Lightly brush the edge of the dough with olive oil. Scatter half of the Manchego over the dough, leaving a 1/2-inch border at the edge, then top with half of the shrimp, chorizo and escarole.

Slide the pizza onto the hot stone (or baking sheet) and bake for 10-15 minutes, or until the crust is browned on the bottom, the shrimp is cooked through and the other toppings are sizzling. Cut the pizza into wedges and serve immediately. Repeat with the remaining dough and toppings.

Serves 4.*

*When I made this pizza, I halved the recipe.

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