2014 Butterball Cookbook Plus Blogger Contest: Ole' Ole' Ole' Mole Left-Over Turkey Quesadilla

Butterball Ole' Ole' Ole' Mole Left-Over Turkey Quesadilla

 

Butterball is hosting the 2014 Butterball Cookbook Plus Blogger Contest challenging food bloggers to get creative using left-over Butterball turkey meat. Wondering what to do with all that left-over turkey taking up space in your refrigerator after Thanksgiving? Try my Ole' Ole' Ole' Mole Turkey Quesadillas, perfect as an appetizer or a meal paired with rice and beans...

 

 

Serves: 8

Prep: 10 minutes

Cook: 30-35 minutes

 

1 dried poblano chile

1 dried mulato chile

1 dried chipotle chile

Hot water, as needed

2 T. vegetable oil, divided

1 ¼ lbs. left-over Butterball turkey, shredded

1 pinch salt and pepper, to taste

1 onion, diced

2 cloves garlic, minced

1 t. cumin

1 t. dried Mexican oregano, or regular oregano

½ t. cinnamon

8 oz. can tomato sauce

14.5 oz. can chicken broth

1 oz. Mexican chocolate

2 T. hazelnut chocolate spread

2 T. unsalted butter

8 large flour tortillas

2 c. shredded Mexican cheese blend

½ c. sour cream

8 cilantro sprigs, garnish

 

Boil enough water to soak dried chilies in a bowl until softened, remove stem and seeds then chop and set aside. Heat one tablespoon of oil in a large non-stick skillet and add ground turkey. Cook until no longer pink, about 8 to 10 minutes. Season with salt and pepper, drain then transfer to a large bowl and set aside.

In the meantime heat remaining tablespoon of oil in a medium pot and add onion. Cook until almost tender about 5 to 7 minutes. Add garlic and cook another minute.

Stir in cumin, oregano, cinnamon, tomato sauce, broth, Mexican chocolate, Jif Hazelnut Chocolate Spread and chilies. Bring to a boil reduce heat to low and simmer about 10 minutes for flavors to meld.

Carefully ladle mole sauce into a blender and pulse until smooth. Pour sauce over turkey and toss to coat evenly. Assemble quesadillas by sprinkling half of each tortilla with two tablespoons of cheese, evenly spoon turkey mixture and spread out almost to the edges, sprinkle another two tablespoons of cheese on top of that then fold in half.

Working in batches, melt butter in another large non-stick skillet and cook quesadillas until slightly golden about 3 to 5 minutes per side.

Serve each quesadilla with one tablespoon of sour cream and garnish with a cilantro sprig.

Family Turkey Platter Battle 2014

Family Turkey Platter Battle 2014

 

My vegetable turkey platter made up of sausage-cream cheese stuffed mushrooms, cheesy soyrizo-potato mini pies, spiced sweet potato mini phyllo cups with marshmallow whip cream and toasted coconut, prosciutto wrapped asparagus and some veggies (cucumber, broccoli, bell peppers, mushrooms & olives) for the body of the turkey

 

 

 

My parents meat-cheese-cracker and deviled egg turkey platters

 

 

 

My brothers fruit turkey platter

 

 

And the winner is...the whole family! You know what they say, a family who plays together stays together...Happy Thanksgiving!!!

 

 



The Great Fatburger Kitchen Cook-off: The Real Fatburger of Beverly Hills

The Great Fatburger Kitchen Cook-off featuring The Real Fatburger of Beverly Hills