Thanksgiving Leftover Quesadilla
Options!
Add a dollop of zhoug sauce to each bite. Dip it in mole sauce. Go crazy: add in shaved brussel sprouts.
Cranberries are an ok substitution for pomegranates.
This dish is one I crave all year long. I look forward to it more than the actual Thankgiving feast. Credit to husband for creating it. A family all-time favorites!
To zazz it up, (not that it needs any zazzing): serve this as a side zhoug sauce. Add zhoug inside it. Eat on its own.
OK, this is a quesadilla. I feel silly making a “recipe” for it. Here we go:
INGREDIENTS:
Flour tortillas
Turkey leftovers, chopped up
Sweet potato leftovers, chopped up - purple, orange, white, yams are fair game.
Pomegranates
Mozzarella cheese or queso Oaxaca
—> 1/2 cup of shredded cheese per tortilla is a good rule of thumb but hey, you may like less
Optional but highly recommended:
Zhoug sauce to serve with or go crazy and ADD it INSIDE recipe here
or eat it with Mole sauce. This is my favorite.
If it is an option at all, get some fresh tortillas from a local tortilla maker.
Note on cheese: this is best with gooey melty cheese; queso Oaxaca is best but mozzarella is a close second.
STEPS:
Remove the seeds from your pomegranate: cut the pomegranate into 1/4 pole to pole and extract the seeds. Here is an entertaining how to video on other methods.
Heat the tortilla in one pan and the turkey and yam leftovers on another.
Add the cheese to the tortilla.
Add the turkey, yams, and pomegranates to the cheese. I like to do a checkered pattern of yam and meat. Pomegrates on top. A spoonfull will do.
Top with a sprinkle of cheese. Close the tortilla and flip it over.
Take down the heat to low. Wait until you can see the cheese melted.
Enjoy!
