Smoked Turkey Quesadilla

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!

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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!

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.

How To Make The Best Smoked Turkey Quesadilla

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by heating a large skillet over medium heat. A cast iron skillet works especially well because it gives the tortillas a crisp golden crust.

Place one flour tortilla into the skillet and sprinkle half of the shredded cheese evenly over the surface.

Add the diced smoked turkey in an even layer, then top with the remaining cheese. The cheese helps hold the quesadilla together as it melts.

Place the second tortilla on top and cook for a few minutes, or until the bottom tortilla is golden brown and the cheese begins to melt.

To flip the quesadilla safely, place an upside-down plate over the skillet. Hold the plate firmly with one hand, then carefully flip the skillet so the quesadilla transfers onto the plate.

Slide the quesadilla back into the skillet with the uncooked side facing down. Continue cooking for another few minutes until the second side is golden brown and the cheese is fully melted throughout.

Transfer the quesadilla to a cutting board and let it rest for about a minute before slicing into wedges. Serve warm with your favorite sauces, salsa, sour cream, or guacamole.

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.

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

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:

• Baked Spanish rice
• Brisket fried rice
• Texas corn succotash
• and for dessert, Cornbread Madeleines or this Apple Cranberry Galette.

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.