Nov 28, 2008

Buffalo Turkey Quesadillas

Recipes For The Meal That Keeps On Giving - got the idea from the CBS early show
Buffalo Turkey Quesadillas

3 cups turkey, shredded
6 Tablespoons buffalo hot sauce
1 1/2 cups shredded Monterey jack cheese
6 flour tortilla's (see recipe below)
Blue cheese dressing
Celery sticks

1. In a large bowl, combine turkey with sauce and stir until evenly coated. Add cheese and toss to combine.

2. Heat a large skillet over medium heat. Cook quesadillas on one side - about 30 sec (see recipe below), using a spatula to turn. Once turned, start topping half of the quesadilla with the turkey cheese mixture. Flip other half side over the filling and use a weight (another pan) to compress it. Flip over after a few seconds. Repeat weight step. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.

Homemade flour Tortillas:

  • 2 cups of white flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. vegetable oil
  • 3/4 cup warm water
  1. Mix flour, baking powder, salt, and oil.
  2. Slowly add warm water.
  3. Stir until a loose, sticky ball forms.
  4. Knead for two minutes on a floured surface. Dough should be firm and soft.
  5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
  6. After the dough has rested, break off six sections and roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
  7. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about 8 inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t overwork the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
  8. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
  9. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
  10. Can be reheated in a dry iron skillet, over your gas-burner flame, or in the oven wrapped in foil.
  11. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

Makes 6 tortillas.

I made Swiss cheese quesadillas for Gabriel.

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