Featured Recipe
Turkey Mushroom Quesadillas
By Kate
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Quesadillas with turkey and sautéed mushrooms, melted Quebec cheese, and a touch of tart jam. Uses tortillas browned in oil for crisp edges. Quick assembly, adaptable with different cheeses or leftover meats. Optimal mushroom cooking key to depth and moisture control. Slow toasting to prevent burning while melting cheese evenly. Balanced salt and pepper season mushrooms lightly, jam adds a counterpoint that cuts richness. Sour cream optional but classic for creaminess and temperature contrast.
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Prep:
12 min
Cook:
18 min
Total:
30 min
Serves:
2 servings
quick meals
American cuisine
cheesy dishes
Introduction
Turkey leftovers transformed; mushrooms caramelized slow low and steady; cheese melted gooey. Jam—not your usual cranberry but plum—brings acidity and bright contrast. Tortilla toasted crisp, thin layers merging, layering tastes and textures. You need heat control. Burned mushrooms means bitterness. Soft mushrooms, juicy, golden edges essential. Press quesadillas gently—too hard, filling leaks. Cook in two pans simultaneously; no hurry, just watch color and smell. Wait for cheese to ooze at edges before flipping; that’s done. Rest before slicing; melts settle, slices hold firm. Serve with sour cream cooling high temp, rich fat offsets tart jam and savory turkey. Real kitchen, no frills—just skill, timing, and a handful of good ingredients. Efficient, practical, satisfying.
Ingredients
About the ingredients
Trim quantities for two servings; mushrooms less than original, turkey slightly more to balance with cheese and jam. Clarified butter substitutes regular to reduce smoking risk on stovetop. Plum jam swap for typical cranberry cuts the saccharine, adds earthy sweetness. Neutral oil preferred for frying quesadillas; olive oil tends to smoke or impart flavor that competes. Cheese blended from mozzarella and cheddar for stretch and flavor depth; switch for gouda or fontina for smokier notes. Turkey shredded or chopped for even layering; chicken or pork works in pinch. Salting mushrooms late prevents water release ruining sear. Use fresh flour tortillas with some pliability to fold without cracking or tearing. Jam proportions adjusted to prevent moisture soggying tortillas. Sour cream optional but classic. Consistent seasoning throughout ensures balanced bite. Scrupulous mushroom sauté stage defines success.
Method
Technique Tips
Start cooking mushrooms over medium-low with clarified butter. Spread thin; no piling or they steam. Develop golden, crisp edges—listen for soft sizzle, watch for color change. Timing varies; look for water almost evaporated and mushrooms shrunk by half. Salt near end only to avoid water draw out early. Out of pan to cool to prevent tortilla sogginess. Assemble on counter: turkey first for protein base, mushrooms thin spread for moisture and umami, jam drops sparingly to avoid wetness, cheese on top to act as glue when melting. Close tortillas gently; avoid heavy pressing. Use two non-stick pans with minimal oil, moderate heat. Turn quesadillas when bottom crisp, golden and smells toasty; this usually 4-5 mins depending on stove. Flip carefully to maintain integrity. Remove when cheese oozes along edges, not fully runny but clearly melted. Rest 2 mins to allow cheese to set before cutting. Serve warm with sour cream to balance tartness and heat; optional but recommended. Single pan workable but doubles timing. Easy swaps with cheese and jam to adjust for pantry or preference. Watch key sensory clues to avoid common pitfalls: soggy mushrooms, burnt crusts, unmelted cheese.
Chef's Notes
- 💡 Watch mushrooms cook slowly. Medium-low heat. Expect soft sizzling sounds; golden edges signify progress. If steaming, no browning. Take your time.
- 💡 Layer fillings wisely. Start with turkey, then mushrooms. Those juicy bits bring moisture. Jam drops on top—aim for less sogginess. Balance is key.
- 💡 Two pans speed things up. Heat control is vital. If oil smokes, lower heat. Check the color of tortillas—deep golden is what you want.
- 💡 Rest quesadillas after cooking. Cheese settles, easier slicing. Watch for oozing cheese at edges—that’s when they are done. Do not skip this step.
- 💡 Feel free to swap ingredients. Chicken or pork instead of turkey works well. Different cheeses for depth—try gouda or a smoky blend.
