Thursday, May 8, 2008


Turkey and balsamic onion quesadillas (recipe in the comments)
Salad with balsamic vinaigrette

Hot tea
mini oreos (we got a sample!)
This is a speedy meal that is surprisingly decadent. We usually make it with deli turkey (lunchmeat), but had leftover turkey from our freezer that we tried tonight. It's not smoked and the fresh texture is very different from the deli type. In the end, I didn't like it as well this way. The thin deli meat and the smoky flavor both seem important. It's a good recipe though and I'm sure we'll turn back to it soon with the lunchmeat filling.

Prep Notes
Difficulty: Super easy
Chopping: Onion, cheddar, turkey
Time: 25 minutes
Make ahead: You can do all the chopping in advance and I don't think there's a limit on how long you soak the onions, but grill the quesadillas right before you serve.

J: "Better with deli turkey."
M: "I miss that smoky flavor."

1 comment:

J said...

Turkey and Balsamic Onion Quesadillas – Eating Well
Serves 2-3

Hefty ½ cup red onion, thinly sliced
¼ cup balsamic vinegar
¾ cup shredded cheddar cheese, divided into four equal portions
½ lb smoked deli turkey, chopped and dived into four equal portions
8 whole wheat tortillas

Heat griddle or large flat bottomed skillet. Heat the oven to warm.

Combine onion and vinegar in a small bowl and let marinate for at least five minutes. Drain and reserve vinegar for dressing or another use.

For griddle:
Place two tortillas on the griddle to heat. Sprinkle with one forth of each of the cheese, turkey and drained onions. Cover each with a second tortilla. Cook until the cheese has melted and the bottom tortilla is “crisped”. Flip and cook until the second tortilla is crisp. Place quesadillas in a single layer in the oven. Repeat with remaining tortillas.

For skillet:
Exactly the same, but do one at a time.