Turkey and Corn Quesadillas with Guacamole are a delicious and satisfying meal option. The combination of tender roast turkey, sweet corn, melted cheese, and creamy guacamole creates a flavorful and comforting dish.
To start, preheat your oven to 200°F and position a rack in the center.
Next, prepare the guacamole by mashing the flesh of ripe avocados in a bowl. Add finely chopped red onion, lime juice, minced serrano chile, salt, and pepper. Mix well and cover the guacamole with plastic wrap to prevent browning.
In a separate large bowl, combine shredded roast turkey or chicken, fresh corn kernels (blanched or cooked), and coarsely chopped fresh cilantro. Season with salt and toss to coat.
Place a portion of the filling mixture and grated pepper jack cheese on half of each flour tortilla. Fold the tortillas in half to cover the filling.
Heat oil in a large nonstick skillet over medium heat. Cook the quesadillas in batches, pressing them down with a lid until golden brown and crisp on both sides. Transfer the cooked quesadillas to a baking sheet and keep warm in the oven.
Repeat the cooking process for the remaining quesadillas, using more oil as needed.
Once all the quesadillas are cooked, cut them into wedges and serve with the prepared guacamole and lime wedges on the side.
These turkey and corn quesadillas are perfect for a quick lunch or dinner. The combination of flavors and textures, along with the creamy guacamole, will surely satisfy your taste buds. Enjoy!
SERVES: 4
INGREDIENTS:
- 2 medium ripe avocados
- 1/4 cup finely chopped red onion
- 1 medium lime, one half juiced and the other cut into wedges
- 1 serrano chile, seeded and minced
- Kosher salt
- 1/2 tsp. freshly ground black pepper
- 4 cups shredded roast turkey or chicken
- 2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained
- 1/2 cup packed coarsely chopped fresh cilantro
- 8 7-inch flour tortillas
- 2 cups (5 oz.) grated pepper jack cheese
- 2 Tbs. canola oil
INSTRUCTIONS:
- Position a rack in the center of the oven and heat the oven to 200°F.
- Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a potato masher. Stir in the onion, 1 Tbs. of the lime juice, the chile, 1/2 tsp. salt, and the pepper. Season to taste with more salt and lime juice. Put a piece of plastic wrap directly on the surface of the guacamole to prevent browning.
- In a large bowl, toss the turkey, corn, and cilantro with 1 tsp. salt. Top half of each tortilla with one-eighth of the filling mixture and 1/4 cup of the cheese. Fold the uncovered half of each tortilla over the filling.
- Heat 11/2 tsp. of the oil in a large nonstick skillet over medium heat. Add 2 of the quesadillas to the pan and weigh down with a lid. Cook until golden brown and a bit crisp, 2 to 3 minutes. With a spatula, carefully flip each quesadilla and cook until golden brown and the cheese has melted, about 2 minutes more. Transfer the quesadillas to a baking sheet and put in the oven.
- Wipe out the pan. Repeat, cooking the remaining quesadillas in 3 more batches, using 11/2 tsp. oil for each batch.
- Cut the quesadillas into wedges and serve with the guacamole and lime wedges on the side.
NUTRITIONAL INFORMATION:
PER SERVING
- 510 CALORIES | 30G PROTEIN | 39GCARB | 27G TOTAL FAT | 7GSAT FAT |
11GMONO FAT | 4.5G POLY FAT | 75MGCHOL | 600MGSODIUM | 6G FIBER
NOTE:
- These quesadillas make great use of leftover turkey. Serve them with a mango and jícama salad.
