Roast Turkey And Black Bean Quesadillas Food

ROAST TURKEY AND BLACK BEAN QUESADILLAS RECIPE

Steps:

• Combine cheese, turkey, black beans, jalapeños, and cilantro in a medium bowl. Spread half of cheese mixture over one half of one tortilla, leaving a small border around the edge. Fold tortilla firmly in half to enclose the cheese. Repeat with remaining tortilla.
• Heat oil in a 10-inch nonstick or cast iron skillet over medium heat until shimmering. Carefully add both folded tortillas to skillet and cook, shaking pan gently until first side is golden brown and puffed, 1 to 2 minutes. Carefully fip tortillas with a flexible slotted spatula, sprinkle with salt, and cook on second side until golden brown and puffed, 1 to 2 minutes longer. Transfer to a paper towel-lined plate and allow to rest 1 minutes. Cut each into four pieces and serve This Recipe Appears In Thanksgiving Leftovers: Roast Turkey and Black Bean Quesadillas

TURKEY OR CHICKEN BLACK BEAN QUESADILLAS

Steps:

• Set oven to 375 degrees.
• In a bowl stir together the beans with cheese, turkey and salsa; season with salt and pepper to taste if desired.
• Brush one side of the tortilla with butter, then place buttered-side down on a baking sheet.
• Spoon about 1/3-cup of the bean/turkey mixture on half of the tortilla, then sprinkle with chopped onion (if using).
• Fold the tortilla in half.
• Repeat with remaining tortillas.
• Bake for about 10-15 minutes or until heated through.
• Cool for 5-6 minutes.
• Cut each quesadilla into thirds.
• Serve with additional salsa and sour cream.

ROASTED CORN AND BLACK BEAN QUESADILLAS

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
• Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
• Remove when corn is carmelized.
• Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
• In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
• Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
• Add 2 oz of cheese.
• Place the second tortilla on top, cover and cook for about 1 minute.
• Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
• Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.