Is there anything more American than sitting down to a feast with multiple pounds of meat on the table for each person? Turkey leftovers are real. But, they aren’t a problem, at my house! We use it up in sandwiches, salads, and now the most incredible Turkey Quesadilla. Crispy edges, gooey cheese, tender meat… you know the drill.
I can’t remember the first time I blogged a quesadilla. It was probably during the time when I was writing my first cookbook. Talk about being absolutely overwhelmed! Simple and easy lunches were what I survived on amidst the seemingly endless rounds of recipe development, photography days, and writing, writing, writing.
Today, I made a turkey quesadilla for lunch, but not because I was pressed for time. Now, quesadillas just feel like an easy treat. They’re ridiculously simple, since nailing down the process. Cheese and a tortilla with the fillings I want? Who says no to that kind of lunch? Not me. Not today, at least!
And, they make it so easy to use up your leftovers. Any time I have chicken or turkey or steak that didn’t get eaten on the first go round, I shove them into a grilled and gooey quesadilla for lunch. It turns what might otherwise be ordinary or lackluster “leftovers” from the fridge into a small joy.
Speaking of leftovers, I have been loving this winter salad, lately with all of its crunchy, seasonal veggies. All that texture made it the perfect accompaniment to a cheesy turkey quesadilla. And, because it has a vinaigrette dressing, the flavors are well balanced, too!
I use shredded Monterey jack cheese in this turkey quesadilla recipe. And, I think the subtle flavors are perfect to let the turkey take center stage. But, you could also go with a pepper jack, if you want to add a little heat.
I do have a tip to share about making quesadillas, though. Please give shredding your own cheese a chance. It’s so easy with the right tools! This little rotary grater has been an incredible time saver in my kitchen.
Freshly shredded cheese makes an incredible difference in the texture. Why is that? Pre-shredded cheese is typically coated with potato starch to keep it from clumping together in the bag. And, that makes the cheese less ooey gooey when cooking with it. You can just shred the whole block, then store it in a Ziploc baggy until you need to use it.
There’s one last thing that we need to talk about, because it’s never a good idea to overlook the dip situation. This is where we make it personal. I know people who swear by sour cream and others who always keep their homemade ranch dip close at hand.
Consider me a sauce maximalist, because I want to try all the things. I’ve got spicy southwest ranch dip you can whip up in just a few minutes that will give your turkey quesadilla some fabulous heat. Add more cayenne until it’s just right!
You can never go wrong with this avocado cream sauce. It’s delightfully understated, almost like sour cream and guacamole had a delicious baby. And, having grown up in New Mexico, how can I pass on the chance to dip crispy wedges of a hot turkey quesadilla in this green chile guacamole.
Do you have a favorite dip that you prefer with your quesadillas? Tell me about it in the comments! Or, better yet, send me your recipe. I’d love to hear from you.
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