Sweet Chilli Turkey Quesadilla

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Sweet Chilli Turkey Quesadilla

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.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Snack

Cuisine: American, Asian, Mexican

Servings: people

Calories: 768kcal

Author: Emily Roz

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!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so just scroll up this page to find them!

To double quantity: This recipe can be doubled for 4-6 people.

If you've got any 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.

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