For those nights when you have hungry, whiny family members and a handful of leftover odds and ends knocking around in the fridge: BBQ Turkey Quesadillas.
I made these the other night, thinking it would be one of those ‘whatever’ dinners—everyone eats it, no one dislikes it, but it’s just a way to clear out leftovers from the fridge. I think we were all surprised by how much we loved them.
Even Forrest, whose pickiness is absolutely maddening, ate some of his quesadilla (which doesn’t sound like a ringing endorsement unless you, too, have experienced dinnertime with a picky eater and understand that even a taste, even the ittiest bittiest 2 or 3 bites, is an enormous victory).
These quesadillas are quick to make, flavorful and delicious, and dare I say a perfect way to use up leftover turkey or chicken? Yes, I dare it.
BBQ Turkey Quesadillas
adapted from Mel’s Kitchen Café – makes 6 quesadillas
2 cups cooked turkey or chicken, shredded or cubed (leftovers are perfect!)
1/2 cup barbecue sauce
1/4 cup sour cream
2 green onions, thinly sliced
1/4 cup chopped cilantro (or more if you really love cilantro)
salt and pepper, to taste
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
tortillas (we like whole wheat tortillas)
additional sour cream for dipping
Combine the turkey, barbecue sauce, 1/4 cup sour cream, green onions, and cilantro. Add salt and pepper to taste.
Preheat a skillet or griddle over medium heat. Place a tortilla in the skillet, and spread a generous scoop of the turkey mixture over half of it, then sprinkle generously with a handful each of both cheeses. Fold the empty tortilla half over filling. Cook 2-3 minutes until bottom of tortilla is crisp, then flip and cook an additional 2-3 minutes until tortilla is crisp on both sides and cheese is melted.
Serve each quesadilla with a generous scoop of sour cream for dipping.
If you like to prep things earlier, feel free to complete the first step earlier in the day and refrigerate until you’re ready to assemble the quesadillas.