For Thanksgiving this year, we had two roasted turkeys, one ham, five black sea bass, lumpia, or Filipino spring rolls, and three different kinds of salads to serve to eighteen people who celebrated with us in the apartment. We thought there would be a lot of leftovers but we were wrong. Our guests were good eaters and they cleaned everything off their plates. With the small amount of turkey meat left, I made some tacos and I made some quesadillas for lunch the next day. After eating a couple of them, I thought, why not mix them together? I call them tacodillas.
leftover Thanksgiving turkey meat, off the bone, shredded
soft flour tortillas
Monterey Jack cheese, grated
1 tomato, chopped
1 small red onion, finely chopped
cilantro, finely chopped
flaming cock hot sauce
1. Cut a tortilla in half. Prepare on a skillet. Lay one half of the tortilla and add some cheese and turkey meat, then follow with the rest of the filling. Cover with the other half of the tortilla.
2. Turn the heat on to medium. Using a heavy but smaller pot lid, press the tortilla to flatten. The heat will melt the cheese inside and make the two tortillas stick to each other. Turn and brown the other side using a wooden spatula or a flat spoon.
Where to get Sriracha, or what I call the flaming cock hot sauce