When it rains it pours when it comes to leftovers in our house. Last night, for example, we had 3 different choices for dinner using leftovers. It can get a little boring when its the same meal that’s just been reheated. Leftovers are a lot more bearable when you can make something new out of them. This is what I did with some leftover turkey from Rudy’s BBQ. Mmm. Rudy’s.
Along with the turkey I had barbecue sauce, tortillas, shredded Mexican blend cheese, half of a red onion, and half of a red bell pepper, all left over from other meals. Since this was kind of a last minute dinner and I wasn’t sure exactly how it was going to turn out, I didn’t really measure anything. If you’re not comfortable with that kind of cooking, this is a great way to start. The best way to get better at cooking without a recipe is to practice. Just use your judgement and use what you like. If you have barbecued brisket or chicken instead, then use those. I used a Mexican blend of shredded cheese, but cheddar, monterey jack, or pepper jack would all work. If you don’t like onions, don’t use them. If you like green bells instead, use those.
I’ve learned that when making quesadillas, like pizza, do not overdo it on the fillings (toppings for pizza). It can be a mess to flip over, and if the filling to crunchy tortilla ratio is off, they aren’t as tasty. Also, make sure to get your pan hot and use some kind of fat (butter is best in my opinion) even if its just a little bit. It makes for a much crunchier exterior. Enjoy!
- 6 flour tortillas
- 2-4 tablespoons butter
- 1 1/2-2 cups chopped barbecued turkey (brisket or chicken)
- 3-5 tablespoons barbecue sauce
- 1/2 red onion, thinly sliced
- 1/2 bell pepper, thinly sliced
- 1-2 cups shredded cheese
- sour cream (optional)
- Mix the turkey with the barbecue sauce, adding 1 tablespoon at a time until the meat is lightly coated. (Add more if you like.)
- Heat a skillet over medium heat.
- Lay out half of your tortillas and begin evenly layering cheese, turkey, onions, bell peppers and more cheese. Top with another tortilla.
- Melt some butter (I use between 1/4 and 1/2 tablespoon) in the hot skillet. Carefully transfer one quesadilla to the skillet and cook for 3-4 minutes until the bottom is nicely browned.
- Spread a little more butter on the top tortilla before flipping, being careful not to let too many toppings escape.
- Cook for another 3-4 minutes until the other side is browned and the cheese has melted. Transfer to a plate.
- Repeat with the other quesadillas. You can keep these warm in a 200°F oven on a cookie sheet.
- Cut into quarters and serve with sour cream if desired.