Fourth of July Features
Leftover Turkey Fiesta!
This year, add a bit of a Mexican flavor to your Thanksgiving Day leftovers. Here are three turkey recipes that can get you past the blahs of the usual turkey leftovers that we’re all way too familiar with!
Easy Turkey Quesadillas
Turkey: pieces or cut into half-inch strips
Flour tortillas Monterrey Jack cheese
Optional: Onions – chopped or sautéed
Optional: Bell peppers – sautéed
Optional: Sliced Jalapeño peppers.
Lay one tortilla on a plate. Place a thin layer of cheese on the tortilla. Place turkey on top of the cheese. Optional: Add onions, bell peppers and Jalapeño slices. Place another thin layer of cheese on top. Cover with another tortilla. Zap in microwave until cheese is melted (or place in frying pan over medium heat.) Cut quesadilla in half and then into wedges. Serve with salsa and sour cream. For a Thanksgiving twist, combine leftover cranberry sauce with chopped Jalapeño peppers to create a zippy salsa.
Easy Turkey Caesar Salad
Caesar Salad is a Mexican dish? Yes, the salad was created in Mexico by Italian brothers who served it in their Tijuana restaurant. Today, Chicken Caesar Salad is commonly served. There’s no reason not to substitute turkey for chicken resulting in a yummy and healthy meal. Ingredients:
Romaine lettuce – torn into small pieces
Turkey - bite-sized pieces
Caesar salad dressing
Croutons Parmesan cheese
Place lettuce in a bowl. Add turkey pieces and croutons to the bowl. Add Caesar salad dressing. Gently toss the lettuce to thoroughly mix the turkey, croutons and dressing. Sprinkle Parmesan cheese on top. Serve.
Turkey Tortilla Soup
Ingredients: 1 cup shredded leftover turkey
2 corn or flour tortillas
2 cloves sliced or chopped garlic
1/3 cup chopped onions
1/4 cup chopped Jalapeño peppers
4 cups chicken broth (or turkey stock)
1 large chopped tomato
2 tablespoons lime juice
1 tablespoon olive oil
Monterrey Jack cheese
Salt and pepper
Dry the tortillas in a preheated oven at 250 degrees for an hour. Cut dried tortillas in 2 inch by 1/2 inch strips. Set aside. Place olive oil in a large saucepan over high heat. Add chopped garlic and onions and sauté for 2 minutes. Lower the heat, add chopped tomato and continue to cook for 5 minutes. Add chicken broth, turkey, Jalapeños and lime juice. Raise heat to bring to boil, add salt and pepper to taste. Lower heat and continue to cook for 15 minutes. Before serving, add the tortilla strips. Serve with sprinkled jack cheese on top.