Turkey Quesadillas are a fun and easy mid-week meal idea to feed your hungry family. Filled with turkey, vegetables, and black beans. Serve simply with a salad on the side and some lime spiked sour cream.
Turkey is often overlooked in Australia, especially compared to its popularity in the USA. It is a wonderfully lean alternative to chicken.
I may have used leftover turkey from my smoked turkey with orange maple butter recipe, but the butter was long gone by the time it ended up in these turkey quesadillas.
Why do I say these are fun and easy? Well, do what I do. I put a portable cooktop in the middle of the table with a frypan. Place all the ingredients out and let everyone make their own. Saves me slaving over a hot stove.
Sara xxx
What's in this post
Ingredients
- Turkey: Leftover turkey meat, or use poached, or barbecue/rotisserie chicken.
- Cheese: Use grated cheddar, Monterey Jack, or a combination of the two.
- Lime: Lime juice for the filling, add a splash of lime juice to the sour cream and extra wedges to serve.
- Green Onions/Scallions: Finely sliced, you could use red/Spanish onion if you prefer.
- Black Beans: Not all canned black beans are created equally, especially here in Australia. The brand I prefer is La Costeña.
- Tortillas: You can use corn or flour tortillas, it is up to your taste and size preference.
- Capsicum/Peppers: I used a bell horn pepper to change things up. You can use your preference of green, yellow, or red capsicums/peppers.
- Coriander/Cilantro: For those that hate coriander/cilantro leave it out. Otherwise use fresh.
- Corn: Fresh corn off the cob is the optimal way to go. You can use can if it is more convenient and what you have on hand.
- Sour Cream: Used as a side, optionally add a squeeze of lime or some lime zest.
- Ground Coriander: Part of the spice duo that flavour the filling.
- Ground Cumin: The second half of the spice duo for the turkey quesadillas filling.
Recipe Walk Through
Place turkey, black beans, corn, capsicum/peppers, fresh coriander/cilantro, and spring onions/scallions in a large bowl.
Add ground cumin and ground coriander to the bowl and mix well. Add a squeeze of lime juice and a pinch of salt. Mix well, taste and adjust as needed.
Place some grated cheese on top of a tortilla.
Then layer a good amount of the filling.
To finish the layering of the quesadillas sprinkle with some more cheese.
Having cheese under and above the filling helps keep the stuck quesadilla together as the cheese melts.
Place another tortilla on top of the filling.
Put the quesadilla in a non stick fry pan over medium heat. If yo wish you can add a little oil to the pan, this will make the quesadilla crispier.
The idea is to cook the quesadilla over a medium to low heat. You don't want the tortillas burning before the cheese has had a chance to melt and the filling cook.
Flip the quesadilla over once it has browned on one side. Continue cooking until it is golden on the other side. Serve with lime wedges, sour cream, salsa, and salad.
Printable Recipe
Turkey Quesadillas
Special Equipment
- large mixing bowl
- chopping board + sharp knife
- large nonstick fry pan
Ingredients
- 8 tortillas | flour or corn
- 500 grams (2 cups) cooked turkey | shredded or diced
- 425 grams (1 can) canned black beans
- 1 cob corn | corn removed from the cob
- 1 bell horn pepper | alternatively use capsicum/pepper of choice
- 3 green onions/scallions | finely sliced
- 2 tablespoons fresh coriander/cilantro | chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ lime | juiced
- 80 grams (1 cup) grated cheese | cheddar, Monterey Jack, or a combination of the two.
- extra lime wedges to serve
- sour cream, salsa, and hot sauce to serve
Instructions
- Place turkey, black beans, corn, capsicum/peppers, fresh coriander/cilantro, and spring onions/scallions in a large bowl.
- Add ground cumin and ground coriander to the bowl and mix well. Add a squeeze of lime juice and a pinch of salt. Mix well, taste and adjust as needed.
- Place some grated cheese on top of a tortilla.
- Then layer a good amount of the filling.
- To finish the layering of the quesadillas sprinkle with some more cheese.Having cheese under and above the filling helps keep the stuck quesadilla together as the cheese melts.
- Place another tortilla on top of the filling.
- Put the quesadilla in a non stick fry pan over medium heat. If yo wish you can add a little oil to the pan, this will make the quesadilla crispier.
- The idea is to cook the quesadilla over a medium to low heat. You don’t want the tortillas burning before the cheese has had a chance to melt and the filling cook.
- Flip the quesadilla over once it has browned on one side. Continue cooking until it is golden on the other side. Serve with lime wedges, sour cream, salsa, and salad.
- Serve with garden salad, extra lime wedges, sour cream, hot sauce, and salsa.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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