Turkey and Balsamic Onion Quesadillas
Elevate your weeknight dinner with these irresistible Turkey and Balsamic Onion Quesadillas—an easy, flavor-packed recipe perfect for using up leftover turkey. Tender shredded turkey combines with sweet, caramelized onions infused with rich balsamic vinegar, all melted together with creamy Monterey Jack cheese inside golden, crispy tortillas. The addition of fresh cilantro adds a burst of brightness, while optional sides like sour cream, guacamole, or salsa make these quesadillas even more indulgent. Ready in just 40 minutes, this quick and satisfying dish pairs gourmet flavor with minimal effort, making it perfect for busy families or casual gatherings.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 medium Yellow onion
- 2 tablespoons Balsamic vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Cooked turkey breast (shredded or sliced)
- 2 cups Shredded Monterey Jack cheese
- 4 pieces Large flour tortillas
- 2 tablespoons Fresh cilantro (optional, chopped)
- 1 as needed Cooking spray or additional olive oil
Instructions
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Slice the yellow onions thinly and add them to the skillet. Cook for about 15 minutes, stirring occasionally, until the onions are soft and golden brown.
Add 2 tablespoons of balsamic vinegar to the skillet and cook for an additional 2-3 minutes, stirring to coat. Season the onions with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from the skillet and set aside.
Wipe the skillet clean if necessary and reduce the heat to medium-low.
Lay one flour tortilla flat on a cutting board or clean surface. On half of the tortilla, layer 1/2 cup of cooked turkey, 1/2 cup of shredded Monterey Jack cheese, and 2-3 tablespoons of the balsamic onions. Sprinkle with fresh cilantro if desired.
Fold the tortilla in half to create a semi-circle. Repeat with the remaining tortillas and fillings.
Heat the skillet and lightly spray with cooking spray or brush with olive oil. Place the folded quesadillas into the skillet, cooking 2-3 minutes per side, or until the tortillas are golden brown and crispy, and the cheese has melted.
Remove from the skillet and let the quesadillas cool for 1-2 minutes before slicing into wedges.
Serve warm with sour cream, guacamole, or salsa on the side, if desired.
Nutrition Facts
Calories |
2631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 4216 mg | 183% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 18.3 g | ||
| Protein | 219.2 g | 438% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1990 mg | 153% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2156 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
