Turkey and Roasted Pepper Quesadillas
Elevate your weeknight dinner game with these irresistible Turkey and Roasted Pepper Quesadillas—a perfect blend of tender turkey breast, smoky roasted red bell peppers, and a gooey combination of Cheddar and Monterey Jack cheeses, all tucked into golden, crispy flour tortillas. Seasoned with a hint of chili and garlic powder for a subtle kick, these quesadillas take just 25 minutes to prepare, making them an ideal choice for busy schedules. Serve them hot with tangy sour cream and zesty salsa for the ultimate Tex-Mex experience. Perfectly customizable and loaded with flavor, this easy quesadilla recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Cooked turkey breast
- 1 cup Roasted red bell peppers
- 1.5 cups Cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 4 pieces Flour tortillas (10-inch)
- 2 tablespoons Olive oil
- 0.5 teaspoons Chili powder
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
Shred the cooked turkey breast into bite-sized pieces and place it in a mixing bowl.
Chop the roasted red bell peppers into small strips and add them to the bowl with the turkey.
Season the turkey and peppers with chili powder, garlic powder, salt, and black pepper. Mix well to coat evenly.
Heat a large skillet or griddle over medium heat and lightly grease it with 1 tablespoon of olive oil.
Place one tortilla on a clean surface and evenly sprinkle 1/4 cup of shredded Cheddar cheese and 1/4 cup of shredded Monterey Jack cheese over half of the tortilla.
Add a quarter of the seasoned turkey and roasted pepper mixture on top of the cheese. Sprinkle with a little fresh cilantro, if using.
Fold the tortilla in half over the filling to form a semicircle.
Transfer the assembled quesadilla to the heated skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining tortillas and filling, adding more olive oil to the skillet as needed.
Cut each quesadilla into thirds or quarters and serve warm with sour cream and salsa on the side.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.8 g | 246% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 6165 mg | 268% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 24.1 g | ||
| Protein | 248.2 g | 496% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2892 mg | 222% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3174 mg | 68% | |
*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.
