Leftover Turkey Quesadillas
22 min
|
easy
Recipe by Eunice
Introduction
No dry turkey on my watch: these leftover turkey quesadillas are a fast, crispy-melty fix with juicy shreds, a cheddar-mozz blend, and salsa doing the heavy lifting in one hot skillet.
Perfect for game day, lazy lunches, or a late-night snack, they deliver golden crunch, serious cheese pull, and a fresh pop of parsley or cilantro so nothing from the holiday bird goes to waste.
Ingredients (4 servings)
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Ingredients
- 2 cups leftover cooked turkey, shredded leftover cooked turkey
- ½ cup shredded cheddar cheese shredded cheddar cheese 2.5 oz
- ½ cup shredded mozzarella cheese shredded mozzarella cheese 1.52 oz
- ½ cup mild chunky salsa mild chunky salsa 4.23 oz
- 4 large flour tortillas large flour tortillas 4 ct
- 1 Tbsp olive oil olive oil
- fresh parsley, chopped (or cilantro) fresh parsley 0.25 oz
- mild chunky salsa (for topping)
How to Make Leftover Turkey Quesadillas
-
Prep the filling
Add the shredded turkey to a bowl and stir in the mild salsa just until the meat looks lightly sauced, not wet.
Taste and season with a pinch of salt and black pepper if your turkey was under-seasoned.
-
Heat the skillet
Set a large skillet over medium heat and let it preheat for 2 minutes for even browning.
Add about 1 teaspoon olive oil and swirl to coat lightly.
-
Assemble quesadilla one
Lay one tortilla on a board and scatter 2 ounces cheddar and 2 ounces mozzarella evenly over the surface, going all the way to the edges.
Spoon half the turkey mixture over the cheese in an even layer and finish with a sprinkle of chopped parsley or cilantro.
Top with a second tortilla and press gently to seal.
-
Griddle until crisp and melty
Slide the assembled quesadilla into the skillet and cook until the bottom is golden and the cheese is starting to melt, about 3 to 4 minutes, pressing lightly with a spatula.
Drizzle in a few drops more oil around the edge if the pan looks dry.
-
Flip with control
Place a large plate over the skillet, invert the quesadilla onto the plate, then slide it back into the skillet to cook the second side for 2 to 3 minutes until evenly browned and fully melty.
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Repeat
Transfer the first quesadilla to a board to rest 1 minute, add another teaspoon of oil to the pan, and repeat the assemble and cook steps with the remaining ingredients.
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Finish and serve
Cut each quesadilla into wedges, top with extra mild salsa and more herbs, and serve hot.
Substitutions
- Cheddar and mozzarella -> Pepper Jack or Oaxaca
- Pepper Jack brings a gentle kick and creamy melt, while Oaxaca gives that gorgeous stretchy pull; both keep the quesadilla lush without turning greasy.
- Flour tortillas -> Corn tortillas (gluten-friendly)
- Use sturdy 6-inch corn tortillas and make smaller, two-layer quesadillas; you get toasty corn aroma and a slightly heartier chew that stands up to juicy turkey.
- Turkey -> Roasted mushrooms and black beans
- A mix of chopped roasted mushrooms and drained black beans mimics the savor and body of turkey, adding earthy depth and staying pleasantly moist.
Tips
- Moist but not soggy filling
- Coat the turkey with just enough salsa to gloss the meat so it reheats juicy without leaking liquid that can steam the tortillas.
- Edge-to-edge cheese seal
- Run a thin halo of cheese right to the tortilla edge so it melts into a crispy lace that locks the layers together and prevents blowouts.
- Medium heat is your friend
- Too hot and you scorch before the cheese melts, too low and you steam; steady medium heat gives you a crisp shell and a fully melted center.
- Use a light hand with oil
- Brush or drizzle just a teaspoon per quesadilla to crisp without greasiness and add more only if the pan looks dry.
- Press, do not smash
- A gentle press with a spatula encourages even contact for browning while keeping the filling inside where it belongs.
- Clean cut, clean board
- Let the quesadilla rest one minute, then use a sharp knife on a wooden board for tidy wedges without tearing the top tortilla.
Nutrition Facts *
| Energy | 438 | kcal |
|---|---|---|
| Protein | 18 | g |
| Total Fat | 22 | g |
| Carbohydrates | 43 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My quesadilla split and the filling leaked. What went wrong?
- You likely overfilled or skipped the edge-to-edge cheese seal; use a thinner layer of turkey and let a ring of cheese glue the edges together before flipping.
- The tortilla burned before the cheese melted. How do I prevent that?
- Lower the heat to medium or medium-low and cover the pan for 30 seconds to trap gentle heat that finishes melting without scorching.
- The quesadilla came out soggy. How can I keep it crisp?
- Dry off any watery salsa, gloss the turkey lightly, and preheat the pan so the tortilla hits hot metal and starts crisping immediately.
- Can I make these ahead for a crowd?
- Assemble, stack between parchment, and refrigerate up to 8 hours, then cook to order or bake on a preheated sheet at 425 F for 8 to 10 minutes flipping once.
- How do I reheat leftovers without mushy tortillas?
- Recrisp in a dry skillet over medium heat for 2 to 3 minutes per side or air fry at 375 F for 3 to 4 minutes until hot and crisp.
Serving Suggestions
Sharp pickled jalapenos, a squeeze of lime, and a drizzle of hot honey turn these into a little sweet-heat situation that wakes up the turkey fast.
Serve with a quick cumin-lime cabbage slaw and a side of black beans, or go smoky by griddling them on a hot grill for 1 minute per side for that New York backyard vibe.
More pairings:
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