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Turkey and Corn Quesadillas with Guacamole

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Serves 4 for dinner; 8 for a light lunch

  • by from Fine Cooking
    Issue 107

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.

  • 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

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.

Serving Suggestions

Serve the quesadillas with a Mango and Jícama Salad.

nutrition information (per serving):
Calories (kcal): 510; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 7; Protein (g): protein g 30; Monounsaturated Fat (g): 11; Carbohydrates (g): carbs g 39; Polyunsaturated Fat (g): 4.5; Sodium (mg): sodium mg 600; Cholesterol (mg): cholesterol mg 75; Fiber (g): fiber g 6;

Photo: Scott Phillips

This review is for the quesadillas only; I made mango salsa and sour cream instead of guacamole. This is definitely replacing my quesadilla recipe now- it is so easy and tasty. I used leftover roasted chicken and frozen corn.

This is an excellent recipe for creatively using ready-made, grocery-store rotisserie chicken. So fast, easy and delicious too! If you're in a really big hurry or don't have ripe avocados, then just buy prepared guacamole. Have made this twice, the first time with Monterey Jack cheese, the second time with a pre-shredded mix of Jack and Cheddar. For the spice-lover in the family (me!), added hot sauce to taste. These quesadillas were a big hit with the kids and husband too.

Love cooking that’s why I'm finding ways to improve my cooking abilities, I’m glad I found this site , the recipe above was wonderful , I made it for my family and they told me it was delicious!! Thanks, I’ve learned new today!! Take a look at these sites, www.allthemeat.com and www.everything-corn.com for more interesting recipes!!

Just made it this evening. Very good and ridiculously easy. Wouldn't change a thing.

This recipe is awesome as is. We loved it. Read my full review at: http://themomchef.blogspot.com/2010/11/turkey-and-corn-quesadillas-with.html

Very tasty quick meal. I used leftover roasted chicken. I served with sour cream, salsa, and sliced avocado and squeeze of lime.

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