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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.


  • 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


  • 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.


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Reviews (8 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

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