Leftover Turkey Quesadillas
20 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 10 min | 20 min |
Introduction
These leftover turkey quesadillas are a fast, cheesy way to give your holiday extras a second life.
They are loaded with melty cheddar and mozzarella, plus mild salsa for a kid-friendly kick that adults still love.
Perfect for an easy weeknight dinner, game-day snack, or a laid-back weekend lunch after a big feast.
Ingredients (4 servings)
Ingredients
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How to Make Leftover Turkey Quesadillas
-
Mix the turkey filling
In a medium bowl, toss the shredded turkey with the ½ cup mild salsa until every piece looks lightly coated.
Taste and add a pinch of salt or extra salsa if the turkey seems dry or under-seasoned.
-
Prep the tortillas and cheese
Set the four tortillas on a clean counter or cutting board so they are easy to fill and fold.
In a small bowl, mix the cheddar and mozzarella so the cheese melts evenly across each quesadilla.
-
Assemble the quesadillas
Sprinkle about 2 tablespoons of the cheese over half of each tortilla, leaving a small border at the edge.
Divide the turkey mixture evenly over the cheese, then sprinkle the remaining cheese on top of the turkey.
Fold each tortilla in half to cover the filling and gently press to help everything stick together.
-
Cook the quesadillas
Heat a large nonstick skillet over medium heat and add the olive oil, swirling to coat the bottom.
Cook two folded tortillas at a time for 2 to 3 minutes per side, until golden and the cheese is melted.
Adjust the heat as needed so the tortillas brown slowly without burning before the cheese melts.
Transfer cooked quesadillas to a cutting board and repeat with the remaining tortillas, adding a drizzle more oil if needed.
-
Garnish and serve
Slice each quesadilla into wedges with a sharp knife or pizza cutter while they are still hot and crisp.
Top with extra mild salsa and a generous sprinkle of chopped parsley or cilantro for color and freshness.
Serve right away while the cheese stays melty and the tortillas keep their crunchy texture.
Substitutions
- Use pepper jack instead of mozzarella
- Pepper jack adds gentle heat and extra creaminess, which pairs nicely with mild salsa and keeps the filling gooey.
- Swap flour tortillas with corn tortillas
- Corn tortillas give a toastier, slightly nuttier flavor and a bit more texture, especially if you like a sturdier quesadilla.
- Replace mild salsa with leftover cranberry sauce and a squeeze of lime
- Cranberry sauce brings a sweet-tart twist that tastes great with turkey, while lime keeps everything bright and not too sweet.
Tips
- Shred turkey into small pieces
- Smaller shreds heat faster and stay juicier, so the cheese melts before the tortilla gets too dark.
- Keep the pan at medium heat
- Medium heat lets the cheese melt slowly while the tortillas crisp, which prevents burnt spots and still gives a golden crust.
- Do not overdo the oil
- Too much oil can make the tortillas greasy instead of crisp, so keep the layer thin and even.
- Rest briefly before slicing
- Let cooked quesadillas sit one minute before cutting, so the cheese thickens slightly and the filling stays neatly inside.
- Warm leftovers in a skillet, not the microwave
- A quick reheat in a dry skillet brings back the crisp exterior, while a microwave can turn tortillas soft and rubbery.
Nutrition Facts *
| Energy | 469 | kcal |
|---|---|---|
| Protein | 33 | g |
| Total Fat | 19 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the quesadillas from getting soggy?
- Use just enough salsa to coat the turkey, not drown it, so extra moisture does not soak the tortillas. Cook over medium heat until both sides are browned, which helps seal the surface and trap moisture inside.
- Can I make these ahead for meal prep?
- You can assemble the folded quesadillas and refrigerate them, separated with parchment, for up to one day. Cook them straight from the fridge over slightly lower heat, giving the filling time to warm before the outside browns.
- What if my tortillas crack or tear when folding?
- If tortillas feel stiff, warm them for 10 to 15 seconds in a dry skillet or microwave before filling. Fresh, soft tortillas bend more easily and are less likely to split once they hit the hot pan.
- Can I make these without cheese?
- You can skip the cheese and use mashed beans or refried beans to help the filling hold together. The result will be less gooey but still tasty, especially with plenty of salsa on top.
Serving Suggestions
These leftover turkey quesadillas make such an easy, comforting dinner with a side of guacamole or a crisp green salad.
For a fun twist, add a spoonful of black beans or corn inside each one for extra heartiness and flavor.
A cold glass of sparkling water with lime or a light beer balances the rich, cheesy filling nicely.
More pairings:
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