The Daily Dish

Turkey and Corn Quesadillas with Guacamole

By Susie Middleton

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spicy red beans

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.

Serves 4 for dinner; 8 for a light lunch.


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
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.

Serving suggestions

Serve the quesadillas with a Mango and Jícama Salad.

Nutrition information (per serving):

Calories (kcal): 510; Fat (g): 27; Fat Calories (kcal): 240; Saturated Fat (g): 7; Protein (g): 30; Monounsaturated Fat (g): 11; Carbohydrates (g): 39; Polyunsaturated Fat (g): 4.5; Sodium (mg): 600; Cholesterol (mg): 75; Fiber (g): 6;
Susie Middleton is editor at large for Fine Cooking magazine.

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About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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