Rachael Ray: Turkey Quesadillas
Leftovers recipes are becoming just as important as the Thanksgiving meal itself, and Emeril Lagasse shared his plan for this good problem to have. Try these Thanksgiving Leftovers Quesadillas.
Emeril made it look easy, and I’m sure that it is as delicious as you could imagine.
Rachael Ray: Emeril Lagasse Thanksgiving Leftovers Quesadilla Recipe Ingredients
- 2 roasted, peeled, stemmed, seeded, chopped Poblano Peppers
- 1 tsp minced Garlic
- 1 1/4 cups Turkey Jus (or use Gravy)
- 2 cups shredded leftover Turkey
- 1 cup chopped Red Onion
- 1 roasted, peeled, stemmed, seeded, chopped Jalapeno Pepper
- 1 14.5-oz can drained low sodium Black Beans
- 2 tsp Chili Powder
- 1/4 tsp Cayenne Pepper
- 2 cups shredded Pepper Jack Cheese
- 4 Flour Tortillas
- chopped Cilantro
- Sour Cream
- 2 tbsp Canola Oil
- 1 tsp Salt
Emeril Lagasse: Rachael Ray Thanksgiving Leftovers Quesadilla Recipe Directions
- Heat 2 tsp canola oil on medium in a saucepan.
- Add onion, cooking a few minutes until translucent.
- Next, add in poblano and jalapeno with garlic; cook two minutes.
- Then add black beans and 1/4 cup turkey jus. Also add chili powder, salt and cayenne pepper. Cook three more minutes.
- Use a fork to mash some of the black beans. Remove once beans are heated through.
- Heat one cup of turkey jus in a saucepan on medium low. Once hot, add turkey and simmer about two minutes to reheat.
- Place four tortillas on a prep surface. Spread 1/3 cup beans on the bottom half of each.
- Add 1/2 cup turkey and 1/2 cup cheese on top of the beans on each tortilla. Fold each in half.
- In a saute pan on medium high, heat 1 tbsp canola oil.
- Once hot, cook one quesadilla for two minutes, until golden brown. Flip and cook on the other side to melt cheese.
- Remove quesadilla and set aside. Repeat steps with remaining quesadillas.
- You can keep the cooked quesadillas warm on a baking sheet in a 200 F oven until serving time.
- Cut each into four pieces before serving with salsa, cilantro, and sour cream.