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Smoked Turkey Quesadilla

5 from 5 votes

Ready for incredible flavor from the simplest of ingredients? This real Texas-style Smoked Turkey Quesadilla is meaty, cheesy, and oh so good! Grab some salsa and sour cream, and a quick and tasty meal is just minutes away!

Smoked turkey quesadilla cut in wedges on a plate.

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Smoked Turkey Quesadillas are crazy easy and crazy good, and to make a real Texas quesadilla (I made a gazillion quesadillas while living in Texas for nearly 20 years), you only need a handful of ingredients.

Don’t let people tell you that you need froufrou ingredients to make a quesadilla. There’s no butter or oil, no veggies, and no silly quesadilla-making gadgets required. All you need is a few flour tortillas (yes, flour tortillas), great cheese, and delish smoked turkey (or chicken).

Oh, and none of this folding nonsense. You are free to make your quesadillas however you like, but in the Lone Star State, quesadillas are made with two tortillas – one on the top and one on the bottom. Then all the yummy cheesy goodness is sandwiched in between. Fried until golden brown and gooey, they’re crispy, toasty, cheesy, and oh-so-good!

What you’ll love about Smoked Turkey Quesadillas


  • Perfect with leftover turkey!
  • They are ready in a jiffy!
  • Serve them with all your favorite salsas and sauces!

Ingredients

  • Flour tortillas – Quesadillas are traditionally made with flour tortillas.
  • Cheese – See my notes below for the best quesadilla cheese.
  • Turkey – I love these with leftover smoked turkey, but you can use roasted turkey, leftover rotisserie chicken or smoked chicken, or even carnitas.

You’ll Also Need

  • Skillet – A skillet large enough to hold the tortilla.
  • Plate – I’ll show you how to flip the quesadilla, but to do that, you need a plate that’ll fit just barely inside the skillet.
Ingredients to make smoked turkey quesadillas.

How To Make The Best Smoked Turkey Quesadilla

This turkey quesadilla recipe is so easy! Once you’ve mastered it, you’ll never want them any other way!

  1. Heat a large skillet over medium heat.
  2. Add a flour tortilla to the bottom of the skillet.
  3. Top it with half of the shredded cheese, followed by the diced turkey and the remaining cheese.
  4. Add a tortilla to the top and cook for a few minutes until the cheese is starting to melt and the bottom tortilla is golden brown.
  5. Cover the top of the quesadilla with an upside-down plate. Hold the plate with one hand and flip the skillet over so that the quesadilla is now on the plate. Slide the quesadilla off the plate and into the skillet, uncooked side down.
  6. Cook for a few more minutes until the cheese and turkey is heated through and the bottom tortilla is golden brown.
  7. Slide the quesadilla onto a cutting board, cut it into wedges, and serve with all your favorite sauces and condiments!
Smoked turkey quesadilla in a black skillet with pico de gallo in the background.

What’s The Best Cheese In Quesadillas?

Pretty much any kind of cheese works in a quesadilla, as long as it is a good melting cheese. Monterey Jack is traditionally used in quesadillas, but you can also use any of these cheeses or a combination of them:

  • Gouda
  • Pepper Jack – To add some spice.
  • Cheddar
  • Colby – AKA marble cheddar.
  • Mozzarella

What you don’t want are strong cheeses like blue cheese, Parmesan, or flavored cheeses. Also, skip hard-to-melt cheeses like feta.

Variations

Meat and cheese are the standard fillings for a quesadilla, but you can jazz them up with any of the following:

  • Jalapenos – Or pickled jalapenos.
  • Bell peppers
  • Mushrooms
  • Onions – Green or red onions.

Recommended

Chef Jenn’s Tips

  • Any sized tortillas will work, but skip the extra large burrito-sized tortillas because they may not fit in a skillet well and will be harder to flip.
  • Don’t add much in the way of sauces to the filling, or your tortilla could get soggy. Save the sauces for dipping.
  • Use low-carb tortillas to make these keto quesadillas.
  • Need to make a bunch of quesadillas? You can keep them warm in a low oven (200F) until they’re all cooked or make them on a Blackstone griddle.

The Best Sauces For Quesadillas

The best sauce is the kind you love, but if you’re looking for suggestions, try this ultra hot chile de arbol salsa. Pico de gallo, roasted tomatillo salsa, smoked salsa, sour cream, tomatillo pico de gallo, and more are also great with this quesadilla.

Make It A Meal

Wondering what to serve with a turkey quesadilla? These are hearty enough to be a meal on their own or serve them with tasty sides like:

Storage

Quesadillas are best eaten fresh while hot. If you do have leftovers, pop them into an airtight container and store them in the fridge for 3-4 days. You can warm them back up in a skillet on low heat, or in the microwave.

Step By Step Photos

Smoked turkey quesadilla in a black cast iron dish.
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5 from 5 votes

Smoked Turkey Quesadilla

Texas-style quesadillas are so easy to make, and this Smoked Turkey Quesadilla is no exception! The recipe makes 1 quesadilla, but double or triple it to make as many as you need and serve them with your favorite salsas, hot sauces, and sour cream!
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword leftover turkey, quesadilla, smoked turkey, smoked turkey quesadilla, turkey, turkey leftovers
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 servings
Calories 368kcal
Author Chef Jenn

Ingredients

  • 2 each flour tortillas 8 or 10-inch tortillas
  • 1/2 cup Monterey Jack cheese shredded
  • 1 cup diced turkey

Instructions

  • Heat a large skillet over medium heat.
  • Add a flour tortilla to the bottom of the skillet.
  • Top the tortilla with half of the shredded cheese, followed by the diced turkey and the remaining cheese.
  • Add a tortilla to the top and cook for a few minutes until the cheese is starting to melt and the bottom tortilla is golden brown. About 3-4 minutes.
  • Flip the tortilla. To do this, cover the top of the quesadilla with an upside-down plate. Hold the plate with one hand and, with the other, flip the skillet over so that the quesadilla is now on the plate. Slide the quesadilla off the plate and into the skillet, uncooked side down.
  • Cook for 1-2 more minutes until the cheese and turkey is heated through and the bottom tortilla is golden brown.
  • Slide the quesadilla out of the skillet and onto a cutting board, cut it into wedges, and serve with all your favorite sauces and condiments!

Notes

Chef Jenn’s Tips

  • Any sized tortillas will work, but skip the extra large burrito-sized tortillas because they may not fit in a skillet well and will be harder to flip.
  • Don’t add much in the way of sauces to the filling, or your tortilla could get soggy. Save the sauces for dipping.
  • Use low-carb tortillas to make these keto quesadillas.
  • Need to make a bunch of quesadillas? You can keep them warm in a low oven (200F) until they’re all cooked or make them on a Blackstone griddle.

Nutrition

Serving: 1quesadilla | Calories: 368kcal | Carbohydrates: 50g | Protein: 53g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 504mg | Potassium: 375mg | Sugar: 0.4g | Vitamin A: 476IU | Calcium: 437mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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smoked turkey quesadilla on a white plate.
By Chef Jenn