Thanksgiving Quesadilla Food

THANKSGIVING QUESADILLA

Steps:

• Heat a skillet over medium heat. Place 1 tortilla in the skillet and top with 1/2 of the Cheddar cheese, turkey, cranberry sauce, jalapeno pepper, green onion, and remaining Cheddar cheese, respectively. Place remaining tortilla over the top.
• Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

EMERIL LAGASSE'S THANKSGIVING LEFTOVERS TURKEY QUESADILLA

Steps:

• In a small saucepan over medium heat, add 2 teaspoons of vegetable oil
• When hot, add the onion and cook for 4-5 minutes until the onion is just translucent
• Add the poblano and jalapeño peppers, and the garlic, and cook for two minutes longer
• Add the black beans, 1/4 cup of the turkey jus, the chili powder and the salt and pepper, and continue to cook, stirring occasionally for another 3 minutes
• Using a fork, smash some of the beans against the side of the pan and stir to mix well
• Remove the beans from the heat once they are completely heated through
• Heat the remaining 1 cup of turkey jus in a medium sauce pan over medium-low heat
• Once the jus is hot, add the turkey and gently simmer for 2 minutes or just until the turkey is warm
• To assemble the quesadillas, lay 4 tortillas on a clean work surface and spoon 1/3 cup of beans on the bottom half of each tortilla
• To each, add 1/2 cup of the turkey, 1/2 cup of the shredded cheese and then fold the quesadilla in half
• Heat a large sauté pan over medium-high heat, add 1 tablespoon of the canola oil and when hot add one quesadilla to the pan
• Cook for 2 minutes on one side or until golden brown
• Flip the quesadilla over and cook for another 2 minutes, or until the cheese has melted and the tortillas are golden brown
• Remove the quesadilla from the pan to a baking sheet
• Add the remaining oil to the pan and continue to cook the 3 remaining quesadillas in the same manner
• If necessary, place the cooked quesadillas in a warm oven until ready to serve
• Cut each quesadilla into 4 pieces and serve immediately with the salsa, sour cream and cilantro if desired

APPLE CRANBERRY QUESADILLAS

Steps:

• Roughly chop the pecans and toast in a dry pan over medium heat for about 5 minutes.
• In each tortilla, layer 1 tablespoon shredded cheese, 1 tablespoon toasted pecans, 1 tablespoon apple pie filling, 1 tablespoon cranberry sauce, and 1 additional tablespoon shredded cheese. Press the tortillas flat.
• Heat a non-stick skillet over medium heat. Add half the butter. Cook half the filled quesadillas about three minutes per side or until golden brown. Repeat with remaining butter and quesadillas.
• Cut each quesadilla in half. Dust with powdered sugar and a light sprinkle of cinnamon.

ROUND 2 RECIPE -THANKSGIVING QUESADILLA WITH CRANBERRY CREAM DIPPING SAUCE

Steps:

• Heat a large skillet over medium heat.
• Put 1 flour tortilla into the pan. Cover with half of the cheese, then a layer of turkey, a layer of stuffing. Top with the remaining cheese and cover with another tortilla. Cook for 3 to 4 minutes and flip. To flip, put a large plate on top of the quesadilla in the pan. Put your palm on the plate and flip the pan upside down. Put the pan back on the stove and slide the quesadilla back into the pan. Cook until the cheese is melted, another 3 to 4 minutes.
• Stir together the sour cream and cranberry sauce in a small serving bowl.
• Cut the quesadilla into 8 wedges, transfer to a serving platter and serve with cranberry sour cream.
• Brine:
• In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
• Preheat the oven to 350 degrees F.
• Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
• In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
• Glaze:
• In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
• Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside.
• In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
• Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
• Use the leftovers from this recipe to make quesadillas and stuffed mushrooms.