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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