Turkey & Chicken Quesadilla Recipe

Combine the shredded turkey and shredded chicken in a large bowl. Mix to combine.

Add the diced red bell pepper, diced red onion, and chopped cilantro to the bowl with the meats. Stir to distribute evenly.

Season the mixture with ground cumin, smoked paprika, salt, black pepper, and lime juice. If using, add the minced pickled jalapeño for heat. Toss thoroughly to coat all pieces.

Stir in the shredded cheddar and Monterey Jack cheeses until well mixed. The filling should be moist but not soupy; if it feels dry, add an extra tablespoon of lime juice or a teaspoon of olive oil.

Preheat and prepare pan

Place a large nonstick or cast-iron skillet over medium-low heat. Add 1 teaspoon olive oil and 1/2 tablespoon butter and allow butter to melt, swirling to coat the pan.

Assemble first quesadilla

Lay one flour tortilla flat on a cutting board. Spoon about 3/4 cup of the turkey-chicken-cheese mixture over half of the tortilla, spreading to within 1/2 inch of the edge. Fold the empty half of the tortilla over the filling to create a half-moon.

Cook first side

Transfer the folded tortilla to the preheated skillet. Cook for 2-3 minutes until the bottom is golden brown and the cheese begins to melt. Press gently with a spatula to help the quesadilla hold together.

Flip and finish

Add 1/2 tablespoon butter to the pan (if needed) and carefully flip the quesadilla. Cook an additional 2-3 minutes until the second side is golden brown and the cheese is fully melted. Remove to a cutting board and let rest 1 minute before slicing.

Repeat

Repeat the assembly and cooking process with the remaining tortillas and filling. For best results, keep the heat at medium-low to ensure the cheese melts before the tortillas over-brown. Add more butter to the pan as needed (about 1/2 tablespoon between each quesadilla).

Slice each quesadilla into 3-4 wedges with a sharp knife or pizza cutter. Serve immediately with sour cream, salsa, guacamole, and lime wedges if desired.

Spoon the sour cream into a small bowl. If desired, mix in a pinch of salt and a squeeze of lime juice to brighten the flavor.

Place salsa and guacamole in separate bowls for dipping and arrange lime wedges on the plate for squeezing over the sliced quesadillas.