Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Turkey and Corn Quesadillas with Guacamole

Scott Phillips

Servings: 4 for dinner; 8 for a light lunch

There are so many ways to use up Thanksgiving leftovers, but none so easy as simple quesadillas. Put a Tex-Mex spin on your leftover turkey with this quick and easy dinner.

Ingredients

  • 2 medium ripe avocados
  • 1/4 cup finely chopped red onion
  • 1 medium lime, one half juiced and the other cut into wedges
  • 1 serrano chile, seeded and minced
  • Kosher salt and freshly ground black pepper
  • 4 cups shredded roast turkey or chicken
  • 2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained
  • 1/2 cup packed coarsely chopped fresh cilantro
  • Eight 7-inch flour tortillas
  • 2 cups (5 oz.) grated pepper jack cheese
  • 2 Tbs. canola oil

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 75
      Sodium (mg): 600
      Carbohydrates (g): 39
      Fiber (g): 6
      Protein (g): 30

Preparation

  • Position a rack in the center of the oven and heat the oven to 200°F.

    Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a potato masher. Stir in the onion, 1 Tbs. of the lime juice, the chile, 1/2 tsp. salt, and 1/2 tsp. pepper. Season to taste with more salt and lime juice. Put a piece of plastic wrap directly on the surface of the guacamole to prevent browning.

    In a large bowl, toss the turkey, corn, and cilantro with 1 tsp. salt. Top half of each tortilla with one-eighth of the filling mixture and 1/4 cup of the cheese. Fold the uncovered half of each tortilla over the filling.

    Heat 1-1/2 tsp. of the oil in a large nonstick skillet over medium heat. Add 2 of the quesadillas to the pan and weigh down with a lid. Cook until golden-brown and a bit crisp, 2 to 3 minutes. With a spatula, carefully flip each quesadilla and cook until golden-brown and the cheese has melted, about 2 minutes more. Transfer the quesadillas to a baking sheet and put in the oven.

    Wipe out the pan. Repeat, cooking the remaining quesadillas in 3 more batches, using 1-1/2 tsp. oil for each batch. Cut the quesadillas into wedges and serve with the guacamole and lime wedges on the side.

Serve the quesadillas with a Mango and Jícama Salad.

Reviews

Rate or Review

Reviews

  • cozette | 11/26/2016

    This is been our go-to recipe for leftover turkey for some time. Quick, easy and delicious.

  • chicana | 11/30/2015

    just browsing for leftover turkey ideas, EXCEPTIONALLY WONDERFUL!!Thanks!grace

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks