After Thanksgiving, with turkey taking valuable refrigerator space, many of us wonder how to use the leftovers. Sandwiches? Soup? Turkey tetrazzini?
Maybe you’d like to try something a little out of the ordinary.
While the classic turkey sandwich remains a favorite, you might want to make turkey quesadillas with flour tortillas.
Typically one might settle for the corn tortillas, naturally gluten-free and available at most grocery stores. But if you prefer flour tortillas, this recipe provides that option. It’s relatively easy, and no one will ever know that they are gluten-free.
Ingredients: Yields 8 sandwiches
Filling for Quesadillas
16 gluten-free flour tortillas
3 cups of shredded cheddar cheese or Monterey jack cheese
3 cups of shredded turkey
2 avocados, diced
8 slices of bacon, crisply cooked
2 tomatoes, chopped
8 spring onions, sliced
Chopped cilantro to taste
Hot sauce to taste
For Gluten-free flour tortillas
3 cups of gluten-free flour*
3 teaspoons of baking powder
1 teaspoon of salt
½ cup of shortening (I use lard)
1 cup of warm milk
2 to 3 tablespoons of boiling water
1¼ cups sorghum flour
1¼ cups white rice flour
1 cup potato starch (not flour)
1 cup sweet rice flour
Over a medium heat, warm a tortilla shell. Top the shell with shredded cheese and then add some tomatoes, turkey, bacon, onion, cilantro and avocado. Maybe add a little hot sauce to give it some kick. Top with a little more cheese and cover with a second shell. When the cheese on the bottom shell has melted, using your hand to hold the top on, and a spatula underneath, flip the quesadilla. When cheese is sufficiently melted, remove from the pan and cut into quarters.
Whisk together the dry ingredients in the bowl of a stand mixer. Using the paddle attachment on medium speed, add the shortening and mix until it resembles coarse crumbs. Reduce the speed to low and slowly add the milk. It will begin to stick together. Add the water and it will become a little more cohesive and smother. Cover with plastic wrap and let rest for half an hour.
Depending on whether you would like large or small quesadillas, divide the dough into 16 equal sized balls (1-½ inches in diameter). Cover with plastic wrap to keep from them drying out.
On a floured surface, roll out the tortilla as thinly as possible, one-quarter to one-eighth-inch thick. Roll them all out at once (because they will cook quickly). Stack and cover. If you have a tortilla pan, that makes it a lot faster and easier.
Heat your cast iron pan or on a griddle on medium high. When the pan is good and hot, place tortilla in and let brown on one side for 45 seconds and then the other side. You will see air bubbles form when it’s time to flip. Stack on a plate, covering with a dishtowel.
Make it ahead
Once the tortillas are made you can wrap and store them in the refrigerator for two to three days and later reheat in the oven or microwave. You might want to separate each tortilla with a piece of wax paper.