A Thanksgiving Day leftovers recipe needs to be simple and come together in 15 minutes or less; a meal that easily adapts (check out last year’s pulao) to the flavorful leftovers from the day before…
And today’s recipe for quesadilla or grilled sandwich with a filling of shredded turkey in garlic-flavored yogurt does exactly that.
I’ve created a simple spread of plain thick yogurt, seasoned and flavored with minced garlic, adding leftover shredded turkey and cranberry chutney/sauce from Thanksgiving Day to it.
And the best part is that the shredded turkey can be replaced with rotisserie chicken or any meat of choice when thanksgiving leftovers are not on hand.
The garlic-infused yogurt and turkey/chicken mixture makes a mouthwatering and easily adaptable filling for quesadilla, and does equally well as a delicious spread for grilled sandwiches.
- ½ cup plain yogurt (see notes)
- 2-3 cloves garlic, finely minced or grated
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ½ cup shredded turkey, chicken or meat of choice
- 1 teaspoon cranberry sauce or chutney (optional, if on hand, or use your favorite sweet chutney)
- Whole wheat roti-chapati or whole wheat flour tortilla, for preparing quesadilla
- Sliced whole grain bread & butter, for making sandwiches
- In a bowl, prepare the filling mixture with yogurt, garlic, seasonings, shredded turkey/chicken or meat of choice and cranberry chutney or sauce.
- Heat a flat griddle on a high flame. Lay the roti-chapati or soft flour tortilla on it. When the flatbread is cooked on one side, flip it and reduce the flame.
- Add about 2 tablespoons of the garlic yogurt and turkey/chicken spread only on one half of the circular flatbread. Fold it over and cook on a medium high flame on both sides till the quesadilla has a crisp brown layer.
- Butter two slices of whole grain bread.
- Heat a flat griddle on a high flame. Lay a slice of bread, buttered-side down on the hot griddle.
- Spread about 2 tablespoons of the garlic yogurt and turkey/chicken spread on the slice of bread. Top with the second slice of bread, buttered-side up. Flip the sandwich and cook till both sides are crisp.
- Serve the quesadilla or grilled sandwich hot and fresh with your choice of sides, chips or leftover potatoes from Thanksgiving Day.
- Thick yogurt like Greek yogurt or Indian-style yogurt makes a better spreading paste in this recipe. If a thick yogurt is unavailable, leave the yogurt on a strainer for 10-15 minutes for some of the liquid to drain off.