On the Friday or Saturday after a traditional holiday feast, the refrigerator may still be filled with plates of turkey leftovers that nobody wants to eat. Turn the excess into an impromptu party with delicious treats that you can quickly make and serve with Lick. Drink. Suck.® shot-of-tequila kits!
Ingredients:
- 2 large soft tortillas
- 4 tablespoons olive oil
- 2 cups finely chopped or shredded turkey leftovers
- 1 cup raw spinach (about 2 ounces)
- ½ package of taco seasoning (I like to use the low-salt version.)
- 1 small onion thinly sliced
- 1 garlic clove minced or 1 teaspoon garlic powder
- 1 small red, yellow or red pepper (thinly sliced), or combine any veggies you like!
- ½ cup sour cream
- 1 package (8 ounces) of shredded cheese of your choosing
Directions: (Total time to prep and make: 15 minutes.)
*You’ll need two pans: a sauté pan for the veggies and a large, non-stick frying pan for the quesadilla.
*Use 2 tablespoons of olive oil to cover the bottom of the frying pan.
*Mix the taco seasoning into the sour cream, stir and set aside. (You can opt to leave the taco seasoning out of the sour cream and season sautéd veggies with herbs and spices, such as cumin, turmeric, paprika, etc.)
*Sauté garlic and onion in the sauté pan and add all peppers after a couple of minutes. Season to taste.
*While veggies are sautéing, turn heat to medium under the frying pan, place one quesadilla in the olive oil and add a small, even layer of shredded cheese (1/2 of the 8-ounce package) on top of the quesadilla.
*Watch the cheese closely, and as you see it start to melt, add an even layer of al dente veggies from the sauté pan.
*Drop teaspoon-sized dollops of the sour cream mixture in four dots at the four “corners” of your quesadilla with one dot in the middle.
*Add a layer of spinach and then another layer of cheese (using the other half of the 8-ounce package) and drop the remaining quesadilla on top.
*Holding your fingers on top of the top quesadilla with one hand, gently slide a large spatula under the bottom quesadilla with the other and lift it up; it should be browning and beginning to acquire some stiffness after only a few minutes. Flip the entire creation and place it back in the pan.
*Brown the flip side of the quesadilla for another few minutes and check the browning on the bottom, as you did before, so that the entire quesadilla has a good stiffness. You should be able to gently slide the completed quesadilla right from the pan and onto a large plate with the help of the spatula.
*Let it stand for at least one minute to firm a bit more. Take a sharp knife and cut right down the middle. Turn the plate and cut again to make four large wedges. Turn the plate and cut yet again to make 8 ready-to-serve slices.
Add blue corn chips and salsa or guacamole to each plate to compliment your masterpiece. And of course, serve tequila with Lick. Drink. Suck. tequila saucers! It's a party on a plate!
Try serving oranges and cinnamon
with Lick. Drink. Suck.® shot-of-tequila kits during the holidays.
The combination is DEE-licious!
