Description
These Turkey Quesadillas are a delicious and easy way to transform leftover turkey into a flavorful, cheesy meal. Packed with sautéed onions, bell peppers, black beans, corn, and fresh herbs, layered between tortillas with melted Mexican cheese, these quesadillas are perfect for a quick lunch, dinner, or snack. Serve with an optional chipotle sauce for an extra kick.
Ingredients
Scale
Quesadilla Filling
- 1 tbsp avocado oil or extra virgin olive oil (EVOO)
- 1/2 white onion, chopped
- 1/2 bell pepper, chopped
- 2 cups cooked turkey, shredded or chopped
- 1 can black beans, rinsed and drained
- 1/2 can sweet corn, rinsed and drained
- 1/3 cup green onion, sliced
- 1/3 cup fresh cilantro, chopped
- Salt and pepper, to taste
Tortillas and Cheese
- 12 tortillas (flour or corn as preferred)
- 2 cups Mexican shredded cheese blend
Optional Sauce
- 1 batch chipotle sauce (optional, for serving)
Instructions
- Prepare the Vegetables: Heat the avocado oil or EVOO in a large nonstick skillet over medium heat. Add the chopped white onion and bell pepper. Sauté until the vegetables become tender and fragrant, about 5 minutes.
- Add Turkey and Mix-ins: Stir in the cooked turkey and cook for 1 to 2 minutes to heat through. Then add the rinsed black beans, sweet corn, sliced green onions, and chopped cilantro. Season the mixture with salt and pepper to taste. Mix thoroughly and cook for another minute, then remove the filling mixture from the skillet and set aside.
- Prepare the Skillet for Quesadillas: Wipe the skillet clean with a paper towel, then lightly spray it with cooking spray or add a small amount of oil. Heat the skillet over medium-high heat.
- Assemble the Quesadillas: Place one tortilla into the hot skillet. Layer a generous amount of shredded cheese onto the tortilla, then add a scoop of the turkey and vegetable mixture, followed by another layer of cheese. Top with a second tortilla to form a sandwich.
- Cook Until Crispy: Cook the quesadilla until the bottom tortilla is golden brown and crispy, approximately 2 to 3 minutes. Carefully flip the quesadilla using a wide spatula and cook the other side until equally golden and the cheese is melted, another 2 to 3 minutes.
- Repeat and Serve: Transfer the cooked quesadilla to a cutting board and repeat this process with the remaining tortillas, cheese, and turkey filling. Slice into wedges and serve warm. For an extra boost of flavor, serve with the optional chipotle sauce on the side.
Notes
- These quesadillas offer a kid-friendly and versatile way to use leftover turkey.
- Adjust the quantity of cheese and filling based on the size of your tortillas for ideal layering.
- The chipotle sauce adds a smoky, spicy kick perfect for adult palates but can be omitted for milder tastes.
- For added crunch, consider lightly toasting the tortillas before assembling.
- Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.
Nutrition
- Serving Size: 0.5 quesadilla
- Calories: 284 kcal
- Sugar: 4 g
- Sodium: 428 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.002 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 33 mg
