Leftovers can be a godsend at the end of the day when you are too tired to task yourself with coming up with what to eat and prepping for a new dish. However, eating the same leftovers for too many consecutive nights can lose its appeal.
Our solution? With quick and easy ideas in your back pocket for what to do with leftovers, mealtime becomes easy and efficient!
3 Ways to Transform Leftover Keema
Monterey jack cheese, queso blanco, cotija, or even Italian cheeses (such as mozzarella and ricotta) tend to compliment masalas found in keema and melt beautifully as well when used in nachos, burritos, and enchiladas.
If keema is coming straight out of the refrigerator, be sure to heat it up in the microwave for 1 to 2 minutes before loading nachos so you are not melting cheese on top of cold meat. Prepare an oven safe casserole dish with tortilla chips topped with keema, black beans, and grated cheese of your choice. Broil in a preheated oven until cheese melts. Top it with diced fresh tomatoes, onions, and cilantro along with a dollop of sour cream and/or guacamole for a serious plate of masalafide nachos that the whole family will enjoy.
The same ingredients can be used in a soft tortilla pressed in panini grill for a keema quesadilla or simply pile up keema, lettuce, and garnishes in a hard taco shell for a spin on taco night. See Tikka Tacos: An Indo-Mexican Fusion Recipe for another masala taco recipe.
2. Stuffed Vegetables
Depending on how much leftover keema you have, you can either stuff an entire hollowed-out bell pepper with it or add other ingredients. Leftover rice gives a two-for-one winner in this dish! Combine rice with keema, fried diced onion, and masalas as a stuffing.
Brush the hollowed out peppers with a little olive oil, stuff the pepper with the rice-keema-onion mixture, and top it with panko breadcrumbs. Bake it in a 350°F oven for about 12 to 15 minutes or until the breadcrumbs have browned. Keema also tastes delicious as a stuffing for hollowed out zucchini or portabella mushrooms topped with cheese or breadcrumbs and baked.
3. Hand Pies
If you are feeling particularly inventive and want a savory snack, make masala empanadas. Roll out store-bought pie crust and make circles using the rim of a glass or a 3-inch cookie cutter. Lightly brush the edges of the crust of each circle with water. Place 2 teaspoons of keema in the center of the round. Fold the dough over the filling and press the edges with a fork to seal. Repeat with remaining rounds and keema and bake for 15 minutes in a 400°F oven.
You can also add pine nuts to keema and use it as a filling for spring roll wrappers shaped in a cone, folded, and deep fried for a quick batch of sambucas. Wonton wrappers filled with keema and cream cheese folded over, and deep fried make for a quick and delicious treat as well. See our recipe for baked samosa for more hand pie recipe ideas.
Looking for even more easy recipes? Read Put That Store-Bought Rotisserie Chicken to use With These 3 Masala-Packed Recipes.