Leftover Turkey Quesadilla (One Pan)
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Quick and easy leftover turkey quesadilla recipe, homemade on stovetop with simple ingredients in one pan in 20 minutes. Full of cheddar cheese, peppers, taco seasoning and salsa.
These are one of my go-to meals in a pinch. Kids and adults alike enjoy this simple meal and it can be done in a variety of ways to please just about anyone. A few other varieties to consider are: Ground Beef Quesadilla (One Pan), Chicken Quesadilla (One Pan), Best Cheese Quesadilla (One Pan), and Vegetarian Quesadilla (One Pan).
How to make leftover Thanksgiving turkey quesadilla recipe from scratch?
- Saute ingredients- This includes onions and garlic.
- Mix in other ingredients– This includes salsa, shredded turkey, taco seasoning, salt, and pepper.
- Cook– Till meat is warmed through.
- Mix in final ingredients- This includes lemon juice and cilantro.
- Transfer meat to a plate– And clean pan.
- Heat butter- And place a tortilla on top.
- Sprinkle– Cheddar cheese, meat mixture, vegetable fajitas.
- Fold tortilla-From one end to the other.
- Cover- And cook both sides.
What to serve with shredded turkey quesadilla?
You can also serve it with salsas for dipping or topping: Salsa Verde (Blender) or Corn Salsa (One Bowl) or Pico De Gallo Salsa (One Bowl) or even Guacamole (One Bowl). This Queso Dip (One Pot) makes an incredible pairing.
How to make crispy quesadillas?
Be sure that you are cooking the tortillas uncovered for most of the time on a medium high heat and use only a small amount of oil or butter for a nice, crispy texture. Too much oil can make them soggy.
Adjust quantities-Use more or less of salsa, lemon juice, or taco seasoning, based on your preference.
Add beans– Refried Beans (One Pot) are a great addition, but you can also use canned black beans, or kidney beans. Make sure you drain and rinse them though.
Add corn– You can use steamed, boiled, or even strained canned corn.
Try other cheeses– Such as mozzarella, parmesan, Monterey jack, provolone, feta.
Tips and techniques
Use soft tortillas- They can be flour or corn tortillas They give the best texture and taste in this recipe compared to the hard shells.
Don’t cook on high heat- Because this will lead to burning and no one wants a burnt black tortilla that falls to ashes in their mouth!
Use nonstick pan- Because this makes it easier to clean up easy and it also helps so that the tortillas don’t stick to the pan and burn.
Butter vs. Oil- I like to use unsalted butter, because it gives a better flavor (not too salty), but either can be used.
Make ahead- These can be made up to 1 day before serving. When ready to enjoy them, warm in a non-stick pan on stovetop on low heat to make crispy again. You can also reheat in a toaster oven.
Fridge- Store in a sealed container in the fridge for up to 2 days and reheat in the microwave. However, it’s best served warm and crispy.
Freezer- Wrap them in plastic wrap and freeze in an airtight container for up to 1 month. Reheat in the microwave or on the stovetop.
More One pot Mexican recipes
- Mexican Shredded Chicken (One Pot)
- Easy Instant Pot Taco Soup
- Cheesy Taco Pasta (One Pot)
- Easy Frito Pie (Chili Pie)
- Mexican Tater Tot Casserole (One Pot)
More one pot Thanksgiving leftovers recipes
- Shredded Turkey Tacos (With Thanksgiving Leftovers)
- Turkey Noodle Soup (One Pot)
- Turkey Salad (One Pot)
- Harvest Fall Salad (One Bowl)
- Instant Ham Bone Soup (With Leftover Ham)
One Pan Turkey Quesadilla
- 2 tbsp Oil
- 1/4 cup Onions, Finely chopped
- 2 cloves Garlic, Finely minced
- 1/4 cup Salsa
- 3 cups Thanksgiving turkey, Already cooked, Shredded
- 1.5 tbsp Taco seasoning
- Salt , To taste
- Pepper, To taste
- 1-2 tsp Lemon juice, Or lime juice, Adjust according to your preference
- 1 tbsp Cilantro, Fresh, Roughly chopped, For garnish
- 2-3 tbsp Butter, Unsalted
- 4 Tortillas, 9 inches
- 3/4 cup Cheddar cheese, Full fat, Shredded, Can replace with Mexican cheese blend
- 1 cup Vegetable fajitas, Or replace with thinly sliced red/green peppers
- Heat oil in a large nonstick pot or pan over medium-high heat.
- Add onions, garlic and saute until garlic is fragrant and onions are softened are translucent.
- Add salsa, shredded turkey, taco seasoning, salt, pepper and mix until combined.
- Cook for about 3-5 minutes or until shredded meat is warmed through.
- Turn off heat and mix in lemon juice.
- Garnish with cilantro and transfer to a plate and keep aside.
- Clean the pan and heat about 1 tsp butter on medium heat.
- Place a tortilla on top of the melted butter.
- Sprinkle some cheddar cheese, followed by shredded turkey and vegetable fajitas (or peppers) and finally followed by some more cheddar cheese.
- Cover and cook for about 1 minute to speed up the "cheese melting" process.
- Remove lid and use a spatula to fold one side of the tortilla to the other side.
- Press down the top with a spatula until both sides stick together. The melted cheese works like glue.
- Cook both sides (uncovered) until crispy.
- Transfer to a cutting board and cut in half.
- Do the same with remaining tortillas and Enjoy!
- Read all my tips above.
- Tastes best and crispy when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave.