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Leftover Turkey Quesadillas

Leftover turkey quesadillas are filled with cumin-seasoned turkey, softened peppers and onions, and Monterey Jack cheese. Cooked in a skillet until golden brown, each tortilla folds into a crisp, melty dinner.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil divided
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup red bell pepper finely chopped
  • 2 cup turkey cooked, shredded
  • 0.5 tsp ground cumin
  • 0.25 tsp kosher salt
  • 4 flour tortillas 10-inch
  • 2 cup Monterey Jack cheese shredded

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium heat, add the onion and bell pepper, and cook, stirring occasionally, until softened, about 4 minutes.
  2. Stir in the turkey, cumin, and salt, and cook, stirring often, until the turkey reaches 165°F.
  3. For each quesadilla, heat 3/4 teaspoon of the remaining oil in the skillet over medium heat, add one tortilla, and spread one-quarter of the turkey mixture and 1/2 cup cheese over half of it; fold the tortilla over the filling.
  4. Cook each folded quesadilla for 2 to 3 minutes per side, until golden brown and the cheese is melted.
  5. Cut the quesadillas into wedges and serve.

Notes

For crisp tortillas, cook each quesadilla in a single layer and avoid overfilling. Refrigerate leftovers in an airtight container for 3 to 4 days; freezer: yes. For a dairy-free option, use a dairy-free Monterey Jack-style cheese.