I am REALLY starting to feel bad for Zach. This is the second recipe that I’ve created while he has been gone that has come out a total winner. I LOVE LOVE LOVE quesadillas and these turkey and mushroom quesadillas with beer-pickled jalapeños are the perfect way to use up that leftover turkey. I’m always trying to come with new and inventive ways to use up leftovers. We’ve been down this road before. I don’t love leftovers, unless it’s something that can be reinvented. So, there is always a lot of playing around in the kitchen for me. These quesadillas are super cheesy, topped with melty mozzarella, chunks of turkey, sauteed mushrooms and onions and my new favorite recipe: beer-pickled jalapeños!
I’m going to keep things short and sweet today, and just provide the recipe and the beer pairing.
I know, you guys are just so sad to not hear me rambling about God knows what. You don’t have to tell me. I already know. ;)
Have a fabulous day, guys! The week is halfway over! Woohoo!
- Beer-Pickled Jalapeños
- 3/4 cup distilled white vinegar
- 3/4 cup beer I used a brown ale
- 3 tablespoons honey
- 1 teaspoon kosher salt
- 4 cloves of garlic smashed
- 5-6 large jalapeños sliced
- 1/4 cup unsalted butter divided
- 1 medium-sized yellow onion sliced
- 16 ounces sliced mushrooms
- salt and black pepper
- 8 flour tortillas
- 1 1/2 cup grated cheese of your choice mozzarella, monterey jack and colby jack are all really great melting cheeses for quesadillas
- 1 1/2 cups full cooked shredded or chopped turkey chicken may be substituted
- sour cream and chopped cilantro for garnish
- First prepare your beer-pickled jalapeños. In a medium saucepan, add the vinegar, beer, honey, salt and garlic. Heat over medium heat for 3-4 minutes or until the honey and salt are dissolved and the alcohol from the beer has cooked out. Remove from heat and add the jalapeños. Set aside to pickle for 30-35 minutes. The jalapeños will store in an airtight container in the refrigerator for two weeks.
- In a large saute pan, melt a tablespoon or butter over medium heat. Add the onions, season with salt and black pepper, and saute for about 8-10 minutes or until tender and brown. Remove the onions from the pan. To the pan, add another tablespoon of unsalted butter. Add the mushrooms, and cook until brown, about 6-8 minutes. Toss the onions back in with the mushrooms. Remove from heat and set aside until you are ready to assemble your quesadillas.
- Preheat a griddle pan or large non-stick skillet over medium heat. Add a tablespoon or so of butter, and melt. Place one flour tortilla on the pan. Top with a couple of tablespoons of cheese, onion and mushroom mixture, beer-pickled jalapeños, and turkey. Top with a couple more tablespoons of cheese and place another flour tortilla on top. Press down. Flip the quesadilla carefully when the bottom is just a little brown, and cook for 2-3 minutes on the opposite side. Remove from heat, and repeat these steps 3 more times.
- Cut into triangles and garnish with sour cream and cilantro. Serve with dipping sauces of choice and enjoy!