Tuesday, November 12, 2013

Remains of the Day - Turkey and Corn Quesadillas with Guacamole

From the kitchen of One Perfect Bite...Last year, I featured a series of posts that dealt with new ways of using Thanksgiving leftovers. The series proved to be very popular, so I thought I'd expand it and add some new recipes to the collection. Hopefully, the recipes will appeal to you and you'll be able to find one or two new dishes that your family will enjoy. The first of the recipes has the most general appeal and it is also the easiest to make. These quesadillas, which first appeared in Fine Cooking magazine, make a wonderful lunch and they are a great substitute for turkey sandwiches. The recipe includes instructions for a simple spicy guacamole that is a wonderful counterpoint to the understated corn and turkey filling, but a salsa verde with some heat would also work well here. If you are bored with turkey sandwiches, do give these a try. Here is how the quesadillas are made.

Turkey and Corn Quesadillas with Guacamole
...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

2 medium ripe avocados
1/4 cup finely chopped red onion
1 medium lime, one half juiced and the other cut into wedges
1 serrano chile, seeded and minced
Kosher salt and freshly ground black pepper
4 cups shredded roast turkey or chicken
2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained
1/2 cup packed coarsely chopped fresh cilantro
Eight (7-inch) flour tortillas
2 cups (5 oz.) grated pepper jack cheese
2 tablespoons canola oil

1) Position a rack in center of the oven and heat oven to 200 degrees F.
2) Halve and pit avocados. Scoop flesh into a medium bowl and mash with a potato masher. Stir in onion, 1 tablespoon lime juice, chile, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Season to taste with more salt and lime juice. Put a piece of plastic wrap directly on surface of the guacamole to prevent browning.
3) In a large bowl, toss turkey, corn, and cilantro with 1 teaspoon salt. Top half of each tortilla with one-eighth of filling mixture and 1/4 cup of cheese. Fold uncovered half of each tortilla over filling.
4) Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium heat. Add 2 quesadillas to pan and weigh down with a lid. Cook until golden-brown and a bit crisp, about 2 to 3 minutes. With a spatula, carefully flip each quesadilla and cook until golden-brown and cheese has melted, about 2 minutes more. Transfer quesadillas to a baking sheet and put in oven.
5) Wipe out pan. Repeat, cooking remaining quesadillas in 3 more batches, using 1-1/2 teaspoon oil for each batch. Cut quesadillas into wedges and serve with the guacamole and lime wedges on the side. Yield: 4 dinner servings.

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Cindy said...

Mary what a tasty way to use turkey leftovers. Love peppers and corn and cilantro. Yummy. Pinned for Thanksgiving weekend.

Foodycat said...

I don't know why quesadillas are so much more satisfying than a sandwich, but they are!

Kim G. said...

I love a great quesadillas with a great guacamole, just like yours!

Susan Lindquist said...

I'm with Cindy! What an awesome take on leftover turkey!

kitchen flavours said...

This is a great way of using turkey leftovers! We love quesadillas and these looks delicious!
Thanks for sharing!

David said...

Mary, My wife will love this recipe. She is crazy about Quesadillas! Thanks and Take Care, Big Daddy Dave

Rebecca said...

Sounds delicious! And Remains of the Day is an excellent book, I approve of your literary reference, haha.

Tricia Buice said...

Boy I really love quesadillas and these look perfect! Great way to use some leftovers. Thanks Mary!

Linda A. Thompson-Ditch said...

I like this clever way of using leftovers! Quesadillas are a favorite of mine, so I'll have to try this one.

Bites from life with the barking lot said...

this looks fabulous. A real reason to make a turkey!!

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