Turkey Quesadilla with Green Chile Sour Cream Sauce

Turkey Quesadilla with Green Chile Sour Cream Sauce

Are you looking for a turkey cheese quesadilla recipe? Turkey quesadillas just happen to be delicious. We hope that these Turkey Quesadillas with Green Chile Sour Cream Sauce inspire you.

Turkey and Cheese Quesadilla with Green Chile Sour Cream Sauce

Serves 4 – generously

Ingredients

• 7 ounces of green chiles with juice, divided
• 2 cups shredded Monterey Jack cheese
• 2 cups leftover turkey meat, chopped
• 2 green onions, finely sliced & divided
• 2 cups spinach leaves, chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 10-inch flour tortillas
• 1 cup sour cream

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Directions

1. To make turkey quesadillas, add turkey meat, cheese, chopped spinach, and spices into a large bowl. Then, add the green chiles (reserving 2 tablespoons and the juice for the sour cream sauce) and green onions to the bowl (reserving a few to sprinkle on top for garnish). Thoroughly combine the turkey mixture and set aside.
2. To assemble the quesadillas, lay four tortillas on the counter. Place one cup of the turkey filling in the center of each tortilla and spread it almost to the edge. Place another plain flour tortilla on top.
3. To cook the quesadillas, heat a large skillet over medium heat. Cook on a lower heat, which allows the inside to get hot and the cheese to melt completely. Spray the pan with nonstick cooking spray and carefully place one of the tortillas in the center. If you want, you can press the quesadilla with a lid from a pot, a plate, or nothing at all.
4. After 2 to 3 minutes, use a spatula to check the bottom of the quesadilla. When it's nicely browned, spray the top tortilla with nonstick cooking spray and flip it. Cook on the second side for 2 to 3 minutes or until lightly browned. If the quesadilla seems to be cooking too hot, turn the heat down a bit.
5. Allow the quesadillas to cool for 2 to 3 minutes before cutting. You can also let them hang out in a warm oven while you cook the remaining quesadillas.
6. While the quesadillas are cooling, make the sour cream sauce. Add the sour cream, reserved 2 tablespoons of green chiles, and juice to a food processor or powerful blender and purée until smooth. Taste and adjust the salt and pepper to your liking. You can also just mix this in a small bowl if you don't mind the chunks.
7. To serve, cut the quesadillas into wedges, drizzle with sauce, and sprinkle a few green onions on top. Pour the extra sauce into small dishes and serve on the side. 

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PRO TIP: Use two pans to cook two quesadillas at a time, which makes the cooking process faster!

Turkey Quesadilla with Green Chile Sour Cream Sauce

This recipe is a great way to use up leftover turkey or chicken. You can also adapt this to suit your taste. You can leave out the spinach, add some hot sauce, add more cheese, or use another kind altogether. Chopped vegetables and/or black olives would also be good!  We hope that this Turkey Quesadilla with Green Chile Sour Cream Sauce recipe post inspires you.

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