Turkey and Guacamole Quesadillas (to make from leftover Thanksgiving turkey or chicken)
If you’re looking for an easy and delicious idea for leftover turkey, these Turkey and Guacamole Quesadillas are always a hit!
Yes, I realize Thanksgiving is still three days away! But in the crazy world of food blogging, if you’re suggesting recipes people might cook for a special occasion, you need to let them know before that day arrives. I’ve finished posting carb-conscious Thanksgiving recipes, and now I’ve been working on recipes for turkey leftovers. And these Turkey and Guacamole Quesadillas are one of the most fun ideas ever for leftover turkey!
Of course, if you’re not cooking a turkey this year, any of my leftover turkey recipes including these Turkey and Guacamole Quesadillas can certainly be made with rotisserie chicken. Let’s get this Thanksgiving leftovers party started with my favorite way to make quesadillas, with leftover turkey, cheese, and just the right amount of slightly spicy guacamole.
I used high fiber low carb tortillas to make this a carb-conscious recipe, but you can use any type of tortilla. Brush a non-stick pan with a tiny bit of olive oil, turn the heat to low, put a tortilla in the pan, and add 2 T low-fat cheese. (I used tortillas that were 9 inches across, so if yours are smaller, you’ll need a bit less of each filling ingredient.)
Let it heat until the cheese is just barely starting to melt, about half melted. This will take about 30-60 seconds, depending on how hot the pan was when you put the tortilla in. Then lay about 2 oz. turkey strips on one side of the tortilla and let it heat for about 30 seconds.
Add two heaping tablespoons of the guacamole mixture like this, so it’s easy to spread out over the cheese. (Even if you love guacamole, don’t use much more than this or it squishes out of the quesadilla every time you take a bite, so annoying!) Let the turkey heat about 30-45 seconds.
When the cheese is fully melted and the turkey is warmed through, fold over the guacamole side of the tortilla, and remove Turkey and Guacamole Quesadilla from the pan. Total cooking time is less than five minutes. Serve hot with sour cream and salsa if desired.
Turkey and Guacamole Quesadillas
(Makes 2 quesadillas, recipe created by Kalyn. It’s pronounced kay-suh-dee-uh in case anyone is wondering!)
2 large flour tortillas, 9 inch size (I like Mission Carb Balance Low-Carb Tortillas.)
1 tsp olive oil, divided
4 oz sliced turkey, cut into thin strips
4 T grated cheese (I used Four Cheese Mexican Blend from Costco, which is a blend of low-fat cheeses)
2 tsp. lime juice
1/4 tsp. green Tabasco (or other hot sauce, add to taste)
salt to taste (I used Vege-Sal)
pinch of chile powder (don’t use too much or it turns the guacamole brown!)
sour cream and salsa for serving, optional
Cut the avocado in half, remove the seed (using the tip of your knife to poke it and lift it out is an easy way to do that), then scrape out the avocado into a bowl, discard the skin, and mash the avocado with a fork. Add lime juice, green Tabasco or other hot sauce, salt, and chile powder and stir until well combined.Cut turkey into strips not more than 1/2 inch wide, and have cheese grated. Have all ingredients ready on the counter close to your stove because these cook quickly.
Use a pastry brush or paper towel to brush 1/2 tsp. olive oil on the surface of a non-stick frying pan. Put pan on the stove, turn heat to low and heat pan for a few seconds. Add a tortilla, then sprinkle on 2 T grated cheese and let heat until cheese is partly melted, about 30-60 seconds, depending on how hot the pan was.
When cheese is partly melted, lay thin strips of turkey across one half of the tortilla and let the turkey heat about 30 seconds. (You might need to cut some of the strips of turkey to get them to fit the shape of the tortilla. Try to make a single layer as much as possible.)
Put 2 heaping tablespoons of guacamole on the other side of the tortilla, spacing them evenly so it will be easy to spread out. Use a rubber scraper or large spoon to spread out the guacamole over the other side of the tortilla.>/p>
Let tortilla heat about 30 seconds more, then fold the guacamole side over the turkey side and remove from pan. Repeat to make a second quesadilla, or if you have two pans you can make two at a time. Serve hot, with sour cream and salsa if desired.
South Beach Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:
Made with whole wheat or low carb tortillas and low fat cheese, Turkey and Guacamole Quesadillas are a great lunch option for phase 2 or 3 of the South Beach Diet and should be approved for most low-glycemic or carb-conscious eating plans (depending on how low in carbs the tortillas are).
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More About Low-Carb Tortillas and What To Make With Low-Carb Tortillas:
Kalyn’s Kitchen Picks: Mission Carb Balance Tortillas and My Favorite Recipes with Low-Carb Tortillas