The trick is to smoke the meat and not make the meat smoke
Date:November 30, 2010 Favorite:Quesadillas Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The toppings were chopped dark meat, stuffing, cranberry dipping sauce, green beans, onion & mozzarella cheese.
The tortillas are first brushed with the Tart Cranberry Dipping Sauce all over.
The stuffing was spread in thin layer over half of the tortillas
Next came the chopped dark meat...
...-followed by the green beans....
..then diced onions...
... and lastly the shredded cheese.
The tortillas were folded over and pressed flat. Then they were sprayed with olive oil.
The quesadillas were cooked over medium low direct heat for about 3 minutes a side.
The quesadillas were sliced into quarters with an electric knife and are ready to eat.
These quesadillas were very good and one of the better ways I’ve found to use Thanksgiving leftovers
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This quesadilla the result of wanting to do something different with my Thanksgiving leftovers. When I first looked into quesadillas to learn what was appropriate, I found there really were no rules. I heated everything briefly in the microwave to get it to room temperature. The tortillas were brushed with a Tart Cranberry Dipping Sauce from an Aalton Brown recipe that I made to go with this years Turkey. Next came a layer of stuffing spread thin on top of the cranberry. This was followed by finely chopped dark meat, green beans and onions. For cheese I used some shredded mozzarella that I had left over, if I was buying cheese from scratch I’d try cheddar and Monterrey Jack. The outside of the tortillas were sprayed with olive oil and it was onto a medium low grill. The quesadillas were a wonderful change of pace and a great way to use some Thanksgiving leftovers.
My Own Concoction: See the pictures to see how I made this.