Turkey Pesto Quesadillas

Prep Time 5

Cook Time 6

Servings People

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!

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.

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!)

Store leftovers in an airtight container in the fridge or freezer:
- Leftover quesadillas will keep in the fridge for up to 4 days

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.