The other night I was trying to come up with yet another thing to do with turkey. I was really in the mood for Mexican food and remembered I my husband had made chicken mole a few days before Thanksgiving and I still had the sauce in the fridge. So I threw together some turkey mole, with my homemade Mexican rice and refried beans. It was yummy with a few pickled jalpeno's scattered on top.
Here's my rice, the recipe is below the picture:
1 cup white rice
1/3 cup peanut oil (I didn't have any this night so I actually used bacon grease.)
1 can diced tomatoes or one fresh tomato peeled and seeded
1/3 cup diced onion
1 tsp chili powder.
3/4 cup chicken broth
1/3 cup peas
salt to taste
Fry the onion in the peanut oil until clear, add the one cup of cooked rice and cook until lightly brown, drain off any excess oil. Add in the tomato, chicken broth, chili powder and peas and salt. Cover tightly and cook for approximately 15 minutes, or until rice is tender.
Here's the turkey mole and flour tortillas being warmed up. (this came out of a jar, when I get up the gumption to make my own I'll share the recipe. It's a weekend project)
Now for the real creative leftovers. My girls don't care for the mole because it's a bit on the spicy side, so I made turkey quesadilla's for them. I put a few slices of turkey topped with a little bit of gravy and some of my homemade cranberry sauce then topped that with some monterey jack cheese, and voila! You have Americana/Mexicana post Thanksgiving quesadilla's. It sounds weird, but the girls chowed them down and asked for seconds!
Tonight, I think we're going to have shepherd's pie. I need a break from turkey.