Need to use up leftover turkey, pesto, veggies, or cranberry sauce? This quesadilla will take those leftovers and make them taste like a whole new meal. Layers of pesto, turkey, and cheese (veggies optional) get warmed and crisped up in a tortilla and served with tangy cranberry sauce for dipping.
Ingredient Highlight
Turkey! Is a great source of iron, B vitamins, zinc, selenium, and potassium. It also contains tryptophan, which helps with serotonin production (our happy neurotransmitter). Always opt for turkey with higher % fat – turkey thighs contain higher amounts of minerals than the breast (and has more fat and flavor).
Servings 4 People
Prep Time 5 minutes 
Cook Time 6 minutes Ingredients
- 4 large or 8 medium flour or whole wheat tortillas
- Olive oil
- ½-¾ cup pesto
- 2-3 cups shredded turkey or any other cooked protein
- 2 cups finely chopped leftover cooked veggies optional
- 2-3 cups grated or crumbled cheese mozzarella, cheddar, fontina, goat cheese, etc
- Leftover cranberry sauce (optional)
- If you have leftover Orange Rosemary Pecan Pesto, use it! If you don’t, make this pesto or use store bought.
- Note: amount of pesto, cheese, and turkey really depends on the size of your tortilla or how thick/hearty you want it, so use your judgment!
Instructions
- Lay your tortillas flat and brush one side lightly with oil. Flip them over and spread pesto on half of the tortilla (enough to have a thin layer). Sprinkle about ¼ cup cheese over top, then turkey, then veggies (if using), and then the remaining ¼ cup cheese. Repeat with remaining tortillas. Flip the naked side over to form a half moon shape.
- In a large skillet over medium heat, add one or two quesadillas (depending on how large your skillet is) and cook for 3 minutes or until golden. Flip and cook on the other side until golden and cheese is totally melted. It helps to cover the skillet with a lid to let everything warm through quicker.
- Serve with cranberry sauce for dipping if you have some leftover. If not, it’s great dipped in some yogurt or sour cream.
Items you can prep ahead (optional)
- Make the pesto (or use store bought)
- Cook protein of choice (2-3 cups)
- Cook and chop up 2 cups veggies (optional)
- Grate 2 cups cheese
Substitutions:
- To make vegetarian, use canned white beans (mash them up a bit) in place of turkey.
- To make vegan, see above + use a vegan pesto + vegan shredded cheese.
- To make gluten-free, use a gluten-free tortilla (Siete Foods cassava tortillas are my favorite!)
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Leftover quesadillas will keep in the fridge for up to 4 days
Leftovers + Repurposing:
- Warm up the quesadillas in a dry skillet and cover with a lid. Let it cook on each side for about 2 minutes or until warmed through all the way.
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