Platter of Turkey Quesadillas
(click to enlarge)

Turkey Quesadillas


California, Southern   -  
Serves:
Effort:
Sched:
DoAhead:  		 Note-1
**
20 min
Most		 There are several things called "quesadillas" in Mexico, but this is not one of them - this is a California quesadilla. It's a good way to use up some leftover Thanksgiving turkey. These go well with a big dollup of sour cream.

8
6
3
1
3
ar
oz
oz
oz
lrg
10"

Turkey meat
Cheese, white (2)
Onion
Chili Poblano (3)
Flour Tortillas (4)  
Butter, melted
Make:   -   (20 min)
  1. Preheat oven to 350°F/175°C - or see Note-5.
  2. Shred TURKEY into thin pieces about 1-1/2 inch long.
  3. Grate CHEESE on the coarse holes of your grater.
  4. Dice ONION small.
  5. Blast CHILIS with your Map Gas Torch and rub off the skins under running water, dice small and mix with Onion.
  6. Melt some butter (about 4 tablespoons).
  7. Take a large baking sheet and brush it liberally with butter (or put foil in it and butter that).
  8. For each TORTILLA spread 1/3 of the Turkey on one half of it, sprinkle 1/3 of the Onion mix over the turkey, then 1/3 of the Cheese. Fold the empty half over the full half and squish it down a bit, particularly around the edges.
  9. Place the stuffed and folded Tortillas on the baking sheet and brush the tops liberally with butter. Bake at 350°F/175°C for about 10 minutes. The cheese should be thoroughly melted but the tortillas should still be flexible.
  10. Cut each into 4 strips, corners wide and centers narrower, and serve.
NOTES:

  1. Servings:

      This is a substantial dish. Three will easily make a breakfast for four, or main with a side. If you serve as an appetizer use 5 or 6 inch tortillas and spread thin or nobody will have room for dinner.

  2. Cheese:

      A good quality Queso Monterey (Monterey Jack) will do fine, or Queso Oaxaca (queso asadero) is better. You need a white cheese that melts very well and preferably strings.

  3. Chili Poblano:

      You could also use one or two Chili Jalapeno (depending on how hot you want it). For details see our Chilis page.

  4. Tortillas:

      Use of flour tortillas for quesadillas is pretty much a "north of the border" thing. The 10 inchers are often labeled "burrito size" (Burritos are another predominantlly "north of the border" dish). Corn tortillas could also be used.

  5. Oven:

      Instead of roasting in the oven you may feel free to fry these on a griddle (more "Mexican") or roast them in your broiler. Turn once to cook on both sides in either case.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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