If you’re looking for a quesadilla that’s a bit on the lighter side, a lean Ground Turkey Quesadilla is a fantastic option, especially when jazzed up with the bold flavors of garlic and sage. While this recipe calls for ground turkey, it's also a great way to use up leftover turkey from holiday meals.
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There’s no doubt that turkey is a lean, healthy protein but it needs some serious help when it comes to flavor. Ground turkey is like the rice cake of the protein world; there’s a reason people eat those things slathered in nut butter (or Nutella). And there’s a reason I aggressively season ground turkey, as I prescribe in this cheesy Ground Turkey Quesadilla recipe. And if you're looking for a way to use leftover turkey from the holidays, you can swap that in for the ground stuff.
If you love quesadillas you've got to try this Chorizo and Caramelized Onion Quesadilla or this Grilled Chicken Quesadilla next! Or this vegetarian-friendly Buffalo Chickpea Quesadilla or this Spinach Feta Quesadilla.
Why You Will Love This Quesadilla Recipe
- Perfectly Seasoned. Ground sage is the perfect seasoning to punch up the flavors of ground turkey - or that leftover turkey you've been wanting to use up from the holidays. And adding fresh minced garlic, onion powder, and hot Hungarian paprika to the mix creates a quesadilla that’s bold and unique. Especially when paired with a quick Mustard Crema :).
- Unique Sauce. If you want an easy dipping sauce to go along with your quesadilla that isn't salsa, I include a super easy recipe for a lovely Mustard Crema.
- Simple to Make. Turkey, cheese, tortillas, and a handful of spices are all that's needed to make these quesadillas. After browning the meat, they take just minutes to turn them into quesadillas.
Ingredients
To make these mouth-watering turkey quesadillas, you will need the following ingredients.
Quesadillas
- Ground turkey - I used 97% lean, 7% fat ground turkey in this recipe. You can also shred leftover turkey from holiday meals and use it in lieu of ground turkey.
- Seasonings - When turkey is in the equation, I love reaching for ground sage. Also included in this recipe are hot Hungarian paprika (or regular paprika), and onion powder. And of course, salt and pepper, to taste.
- Garlic cloves - Finely minced. I like to use 3-4 cloves per pound of turkey. You could also use garlic powder instead.
- Flour tortillas - Pick up some of those large flour tortillas, the kind you make burritos with.
- Cheddar cheese - I like a good melting cheddar against turkey, but you could also go with Oaxca or mozzarella, Pepper jack, or any other good melting cheese you'd like!
Mustard Crema
- Crema - I typically use Cacique crema.
- Country Dijon mustard - You can also use a similar grainy mustard.
- Seasonings - Other than salt and pepper, I recommend sneaking in a little bit of onion powder and ground mustard to bolster the flavors just a bit.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Additions and Substitutions
If you don’t have all the ingredients called for in this easy recipe, or want to explore alternative additions and substitutions, check out these suggestions.
- Add ½ teaspoon of cumin to add earthy notes.
- Try using ½ cup diced white onion instead of the onion powder.
- If you don’t have fresh garlic, use 1 teaspoon garlic powder instead.
- Add in a fresh, finely diced jalapeno or a few dashes of cayenne pepper to add heat.
- Keep this quesadilla recipe in mind when you’re faced with flipping Thanksgiving leftovers. It would also be FANTASTIC with leftover cranberry sauce and leftover holiday turkey!
How to Make a Ground Turkey Quesadilla
- Step 1: Melt the bacon grease (or heat the olive oil) in a large pan over medium heat. Add the ground turkey and cook for 5 minutes, stirring occasionally and using a spoon to break the turkey into smaller pieces.
- Step 2: Add the minced garlic, ground sage, hot Hungarian paprika, and onion powder. Stir and cook for another 2-3 minutes, stirring frequently, until the turkey is cooked through.
- Step 3: Remove the pan from the heat. Taste and add a few dashes of salt and pepper until you’re satisfied with the seasoning.
- Step 4: Lay a tortilla on a cutting board and sprinkle half with a ½ cup of shredded cheese. Top with a quarter of the cooked ground turkey. Finish by sprinkling with another ½ cup shredded cheese.
- Step 5: Fold the naked half of the tortilla over the top of the side with fillings. Repeat the step above with the remaining quesadillas.
- Step 6: Heat a large pan or griddle over medium heat. When warmed up, spritz the surface with cooking spray.
- Step 7: Add the quesadillas and cook for 5-7 minutes on each side, or until crisp and toasty looking. You may need to cook one at a time, depending on the size of your cooking surface.
- Step 8: Mix together the crema, mustard, onion powder, and ground mustard in a bowl and whisk to combine. Taste and add salt and black pepper as you see fit.
- Step 9: Remove from the heat and cut into four slices. Serve with Mustard Crema.
⭐️ Hint: Before cooking, preheat your oven to 250 degrees Fahrenheit. As each turkey quesadilla is prepared, transfer to a rack set atop a baking sheet and hold in the oven until you've finished cooking. This way everyone getting served is guaranteed a warm, crisp quesadilla.
Serving Suggestions
The above Mustard Crema is fantastic, but if you're looking for other dipping sauces I'd also recommend this Honey Chipotle Sauce if you like sweet and spicy, this Creamy Spring Onion Sauce for a milder option, and my Roasted Garlic and Chipotle Mayo for more heat!
If you're looking for delicious sides to serve with your quesadillas, try these
Air Fryer Roasted Sweet Potatoes, Refried Beans, or Instant Pot Spanish Rice.
This is also a great game day snack, to be considered serving with other fun appetizers such as these Air Fryer Chicken Nachos and Air Fryer Pickle Spears.
Recipe FAQs
Place leftover quesadillas in an airtight container and store in the fridge for up to three days. You can also freeze extra ground turkey meat to save and use later on to make fresh quesadillas. Store it in a container and freeze for up to three months. When ready to make, thaw in the fridge overnight and then make the quesadillas as directed.
Yep! Obviously, quesadillas are the best freshly cooked, but you can certainly reheat leftovers.
Stovetop: Reheat leftover quesadillas in a frying pan on the stovetop over medium-low heat until the cheese is melted and everything is heated through. Forgo using a lid as this will yield soggy results.
Oven: Put leftover quesadillas on a sheet pan in a 375-degree Fahrenheit oven. Bake for 10 to 15 minutes or until the cheese is melted and everything is heated through.
Air Fryer: Put leftover quesadillas on a sheet pan in a 375-degree Fahrenheit air fryer (oven style or basket style works here). Air fry for 8-10 minutes in a 375-degree Fahrenheit oven. Bake for 10 to 15 minutes or until the cheese is melted and everything is heated through.
More Amazing Quesadilla Recipes to Try
If you tried this Turkey Quesadilla Recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Ground Turkey Quesadilla with Mustard Crema
Ingredients
Ground Turkey Quesadilla
- 1 pound ground turkey (I used 97% lean, 7% fat ground turkey)
- 1 tablespoon olive oil or bacon grease
- 1 heaping teaspoon ground sage
- ¼ teaspoon hot Hungarian paprika (or regular paprika)
- ½ teaspoon onion powder
- 3-4 cloves garlic, finely minced
- salt, to taste
- black pepper, to taste
- 4 large flour tortillas
- 4 cups shredded cheddar cheese (I grate my own)
- cooking spray
Mustard Crema
- ⅓ cup crema
- 2 tablespoons country Dijon mustard
- ¼ teaspoon onion powder
- ⅛ teaspoon ground mustard
- salt, to taste
- black pepper, to taste
Instructions
Quesadilla
- Melt bacon grease (or heat olive oil) in a large pan over medium heat. Add ground turkey and cook for 5 minutes, stirring occasionally and using a spoon to break the turkey into smaller pieces.
- Add the minced garlic, ground sage, hot Hungarian paprika, and onion powder. Stir and cook for another 2-3 minutes, stirring frequently, until the turkey is cooked through.
- Remove pan from heat. Taste and add a few dashes of salt and pepper until you’re satisfied with the seasoning.
- Lay a tortilla on a cutting board and sprinkle half with ½ cup shredded cheese. Top with a quarter of the cooked ground turkey. Finish by sprinkling with another ½cup shredded cheese.
- Fold the naked half of the tortilla over the top of the side with fillings. Repeat the step above with the remaining quesadillas.
- Heat a large pan or griddle to medium heat. When warmed up, spritz the surface with cooking spray.
- Add quesadillas and cook for 5-7 minutes on each side, or until crisp and toasty looking (you may need to cook one at a time, depending on the size of your cooking surface).
- Remove from heat and cut into four slices. Serve with Mustard Crema.
Mustard Crema
- Add crema, mustard, onion powder, and ground mustard to a bowl and whisk to combine.
- Taste and add salt and black pepper as you see fit.
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