This Sweet Chilli Turkey Quesadilla is going to become your new favourite festive lunch. Topped with a homemade avocado drizzle and stuffed with a cheesy turkey sweet chilli filling, it's full of flavour, slightly spicy, creamy, and easy to make. I think you're going to love it!
This super simple sweet chilli turkey quesadilla comes together in less than 15 minutes. It's the perfect meal to make for a quick and easy lunch, especially when you've got leftover Christmas turkey or any other leftover meat you need to finish!
If you're looking for some more tasty lunches, why not check out my tamago sando or this sushi sandwich recipe!
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Why You'll Love This Recipe
Quick & a great lunch: There's nothing better than a lunch that you can whip up in less than 20 minutes. That's why this sweet chilli turkey quesadilla is so perfect. Enjoy it for a snack or a delicious lunch!
Uses leftovers: For this recipe, you'll need leftover meat of some kind. I've used leftover turkey meat from Christmas lunch, but feel free to use whatever you like! If you're looking for more turkey leftover recipe inspirations, why not check out my Festive Turkey Flatbreads, Homemade Leftover Turkey Ramen, my show stopper Dumpling Wreath, or my delicious Turkey Mac and Cheese recipe?
Flavour bomb: The sweet chilli sauce paired with the homemade 5 ingredient avocado drizzle is SO delicious. I think you're going to love it!
Ingredients & Substitutions
For the avocado drizzle
Avocado: Get yourself a ripe and ready avocado. My preferred variety are Hass avocados as they're creamier than other varieties like Fuerte. A great way to tell if the avocado is ready to eat in store is to press lightly down near the tip of the avocado. If it squishes down slightly, it's ready.
Lemon: Fresh lemon juice is a great way to not only preserve the avocado drizzle for storage, but it adds a wonderful citrusy flavour. You could also use lime juice.
Olive oil: I love using extra virgin olive oil for this recipe, but feel free to use a different type of oil like avocado oil, walnut oil, or even vegetable oil.
Chilli flakes: I've just used regular store-bought dry chilli flakes. If you want to add a bit of flair to the taste of your avocado drizzle, add in some chipotle flakes instead or gochugaru flakes. You could also add a fresh chilli pepper instead too.
For the rest
Turkey leftovers: The darker the meat, the better, as you want it to retain as much moisture as possible. I've used dark turkey leftover meat, but you could use chicken, beef, lamb, pork, whatever you fancy! You could also use tofu or pulled mushroom as a plant-based alternative.
Onion: Always use fresh for this recipe, not dried.
Garlic: Same goes for garlic! You can use pre-chopped store-bought garlic though, if you're pressed for time!
Sweet chilli jam: I've used Nando's sweet chilli jam, but feel free to use any sweet chilli jam or sauce you can find.
Tortilla wraps: Depending on how large you want your lunch to be, go for bigger or smaller sized wraps. I went for medium sized. Furthermore, I chose white wraps but you can choose wholegrain or gluten-free if required!
Coriander: For the cilantro lovers, get chopping. If you taste soap instead of coriander, then feel free to add in some parsley instead of coriander.
Cheese: I've used two types of cheese; mozzarella and Red Leicester. You could also use cheddar, or goats cheese if you're wanting a bit of a stronger flavour. For my plant-based friends out there, make sure to use a vegan grated cheddar or mozzarella cheese!
See the recipe card for full information on ingredients for this homemade leftover turkey ramen.
Just for your information...I have not tested the recipe with the substitute ingredients. They're just suggestions that I believe would work really well! 🙂
Step-By-Step Instructions
Step 1: First up, make your avocado drizzle. Add your avocado, juice of a ½ lemon, salt, black pepper, olive oil, and chilli flakes into a blender. Blend until smooth, feel free to add some water if it's too thick. Set aside.
Step 2: Place a frying pan on medium heat and add in a drizzle of oil followed by your leftover turkey meat, red onion, garlic, and sweet chilli jam. Fry for a few minutes until the turkey has incorporated the flavours from the other ingredients, then remove and set aside.
Step 3: One by one, place a tortilla wrap down onto a clean chopping board and on half of the wrap, lay down a quarter of your turkey mixture. Top with chopped red onion, coriander, and your cheese of choice. Fold in half and press down. Repeat this for the other three quesadillas.
Step 4: Either on a dry pan or one with a bit of vegetable oil, place down two of your quesadillas. Fry on medium heat on both sides for 5 minutes until golden. Remove and set aside while you cook the other two. Serve up with your avocado drizzle and enjoy!
What To Do With Leftovers
Storage: I'd recommend storing your avocado drizzle and quesadillas separately. Place the avocado drizzle in an airtight container and keep in the fridge for up to 3 days. Store the quesadillas in a container for up to 3 days, make sure to let them cool before placing them in the container to avoid them going soggy.
Freezer: Sadly, I wouldn't recommend freezing the avocado drizzle, but feel free to freeze the quesadillas in airtight containers, for up to 3 months. Leave to defrost in the fridge over night and then follow the reheating instructions below.
Reheating: Either refry the quesadillas on a low heat in the frying pan to get that crispiness up to the right level. Alternatively, you could heat them in a preheated oven of 190C/375F for 10 minutes until heated through and crispy. You could also air fry them at a low temperature for 10 minutes too, to get that perfect crisp and warm them through.
FAQs
You could serve them with a side of lettuce salad, Mexican-style rice, a fresh homemade slaw, or corn on the cob.
If you want to make these quesadillas in advance, leave them to cool fully, then pack them into an airtight container with a little container that has your avocado sauce. Consume cold!
Absolutely, just swap out the turkey with grated tofu or pulled oyster mushroom. They both work as great alternatives.
Here's some more recipe inspiration!
If you tried this Sweet Chilli Turkey Quesadilla or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Sweet Chilli Turkey Quesadilla
Ingredients
For the avocado drizzle
- 1 avocado
- ½ juice of a lemon
- 1 teaspoon flaky sea salt
- 1 teaspoon black pepper
- 4 tablespoon olive oil
- 1 teaspoon chilli flakes
For the rest
- 4 tortilla wraps
- 300g cooked turkey, shredded
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoon sweet chilli sauce/jam
- Coriander, finely chopped
- 100g grated mozzarella
- 100 grated red leicester
Instructions
- First up, make your avocado drizzle. Add your avocado, juice of a ½ lemon, salt, black pepper, olive oil, and chilli flakes into a blender. Blend until smooth, feel free to add some water if it's too thick. Set aside.
- Place a frying pan on medium heat and add in a drizzle of oil followed by your leftover turkey meat, ½ chopped red onion, garlic, and sweet chilli jam. Fry for a few minutes until the turkey has incorporated the flavours from the other ingredients, then remove and set aside.
- One by one, place a tortilla wrap down onto a clean chopping board and on half of the wrap, lay down a quarter of your turkey mixture. Top with more of the chopped red onion, coriander, and your cheese of choice. Fold in half and press down. Repeat this for the other three quesadillas.
- Either in a dry pan or one with a bit of vegetable oil, place down two of your quesadillas. Fry on medium heat on both sides for 5 minutes until golden. Remove and set aside while you cook the other two. Serve up with your avocado drizzle and enjoy!
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