Leftover Turkey Quesadillas

Leftover turkey quesadillas are a fantastic way to transform extra holiday meat into a melty, satisfying snack or light meal. Packed with shredded turkey, gooey cheddar and mozzarella cheese, and a touch of mild salsa, these quesadillas come together quickly and deliver a perfect balance of savory and cheesy flavors. They are great for game days, casual gettogethers, or anytime you want a cozy bite without spending much time in the kitchen.

I first made these after a big holiday meal when my fridge was full of turkey and everyone wanted something easy but tasty. Now they are a goto way to use up leftovers and keep everyone happy.

Ingredients

• Leftover cooked turkey: Two cups shredded for quick melting and even distribution
• Shredded cheddar cheese: Half a cup adds sharpness and richness
• Shredded mozzarella cheese: Half a cup delivers stretchiness and creaminess
• Mild chunky salsa: Half a cup contributes moisture and subtle zest
• Large flour tortillas: Four provide a soft but sturdy wrap that crisps deliciously
• Olive oil: One tablespoon for cooking helps get a golden, crispy exterior
• Fresh parsley or cilantro: For garnish adds a bright, herbal contrast
• Extra mild chunky salsa: Served on the side brightens each bite with fresh acidity

Instructions

Prepare the Filling:

In a mixing bowl, combine the shredded turkey, cheddar, mozzarella, and half a cup of mild salsa. Mix gently but thoroughly to ensure the salsa is evenly distributed and cheeses stick well to the turkey strands.

Assemble the Quesadillas:

Lay the flour tortillas flat on a clean surface. Spread the turkey and cheese mixture evenly over one half of each tortilla, making sure to keep the layer uniform but not too thick. Fold the tortillas carefully in half to enclose the filling, pressing gently to help them stick together.

Cook the Quesadillas:

Heat the olive oil in a large skillet over medium heat. Add one or two folded quesadillas at a time depending on skillet size. Cook each side for two to three minutes or until the tortillas turn golden brown and crisp. Flip carefully to avoid spilling filling. Cheese should be melted and the exterior beautifully toasted.

Remove and Repeat:

Remove the cooked quesadillas to a cutting board and repeat the process with the remaining ones, adding a bit more oil to the pan as needed to prevent sticking.

Garnish and Serve:

Let the quesadillas rest for a minute or two before slicing into wedges. This setting time keeps the cheese from oozing out too much and makes for neater slices. Garnish with chopped parsley or cilantro, and serve warm with additional mild salsa on the side for dipping.

My favorite part is the cheese blend. Cheddar sharpness paired with mild mozzarella is a combo I keep going back to. One year after Thanksgiving, my family declared these quesadillas better than the turkey dinner itself, which made me smile since I used to think leftovers were boring.

Storage Tips

Store any leftovers in an airtight container in the refrigerator where they will keep well for up to three days. For the best texture, reheat quesadillas in a skillet over medium heat rather than a microwave to maintain crispness while warming through the cheese evenly.

Ingredient Substitutions

Cheddar can be swapped with Monterey Jack for a milder, creamy melt. Flour tortillas may be replaced by corn tortillas to add a slightly smoky earthiness and keep it gluten free. Mild chunky salsa works well but roasted red pepper spread or pico de gallo are tasty alternatives that bring new flavor twists.

Serving Suggestions

Serve with a crisp green salad dressed simply with lime and olive oil to balance richness. Add sour cream or guacamole on the side to elevate the dipping experience. Pair with a light beer or sparkling water infused with citrus for refreshing contrast.

These quesadillas make brilliant use of holiday leftovers and come together in minutes. Serve warm with extra salsa for dipping.

Your Recipe Questions Answered

→ Can I use other cheeses instead of cheddar and mozzarella?

Yes, Monterey Jack is an excellent alternative, offering great meltability and a mild flavor that pairs well with turkey and salsa.

→ What tortillas work best for these quesadillas?

Flour tortillas provide a soft, pliable base, but corn tortillas add a chewier texture and a slightly earthier flavor, making them a gluten-free option.

→ How do I prevent quesadillas from falling apart while cooking?

Avoid overfilling, press them gently with a spatula after folding, and cook on medium heat to ensure the cheese melts and the tortillas brown evenly.

→ Can I add different toppings or dips?

Mild chunky salsa works well for dipping, but roasted red pepper spread adds a subtle, smoky sweetness if you prefer a Mediterranean twist.

→ Is it better to let quesadillas rest before slicing?

Yes, resting them for 1–2 minutes allows the cheese to set slightly, resulting in cleaner slices and less mess.