Friday, November 28, 2014

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.

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