Left over turkey can often raise the question, what should I do with this extra turkey? You need a type of Turkey recipe that is just a little different then the roast Turkey you had on Thanksgiving. This recipe for Turkey Quesadilla checks all the boxes for something different and easy to make the day after a big roast Turkey meal. It combines a few different flavor profiles into one. Please enjoy this recipe for French Onion Turkey Quesadilla.
Turkey Quesadilla on cutting board
Stacked Turkey Quesadilla on cutting board
Start with the yellow onions and slice them very thin. Place them in a cast iron skillet over medium heat on the grill. Add sherry, salt, beef broth, and thyme. Slowly reduce the onion mixture until the liquid is 75% evaporated. Then add a tablespoon of butter and a 1/4 cup of corn starch water mixture. Stir and then take off the heat. This will help thicken up the sauce. Let it cool.
Sliced Onions cooking in a cast iron skillet
Slice and chopped the white turkey meat and place on one side of the tortilla. Add the French onion mixture and Havarti cheese along with the garlic powder, salt and pepper.
Why use Havarti cheese?
One word that describes Havarti cheese is creamy. It’s not an overwhelming or pungent cheese which is perfect because it wont take over the taste of the turkey or onion. It is also a very melt able cheese. It will turn into gooey goodness when you put the quesadilla’s on the grill.
Chopped Turkey
French Onions Turkey and Cheese being folded into a tortilla
Place the grill on medium low heat. Put the flour tortillas on the grill grates over direct heat and rotate 90 degrees after sear marks begin to appear. This should take 3 or 4 minutes to achieve. After another 4 minutes flip the quesadilla and repeat. You want the Quesadilla to have some sear marks, but don’t want them burnt. A little crunch is good but charred tortilla’s are bad.
Turkey Quesadilla lined up on the grill
Turkey Quesadilla on the grill
What does Sherry taste like?
Sherry is often used in cooking. However, if you purchase a nice bottle anywhere other then the grocery store you might enjoy the taste of sherry by itself. It has a slight tang and is very dry. It has a little sweetness too it with an almond note at the finish. For this quesadilla recipe, it helps bring a little acidity to the recipe which is needed to break up the turkey and cheese party.
Sliced Turkey Quesadilla
When most people think of Quesadilla’s they think either Quesadilla cheese or Quesadilla chicken. Step outside the Quesadilla comfort zone and try this after Thanksgiving recipe idea. It’s a nice finger food that’s the perfect snack at the weekend football tailgate or a filling snack after running around all weekend.
If you like this recipe for a Turkey Quesadilla check out the link below for a Beef Quesadilla from Sear Marks!
Grilled Beef Quesadilla with Guajillo Chili Sauce
Ingredients
- Chopped Turkey Meat
- Havarati Cheese
- 5 yellow onions
- Beef Broth
- Sherry
- Salt
- Pepper
- Thyme
Instructions
Thinly Slice 5 the 5 Onions
Combine Onions, 4 Cups of Beef Broth, a pinch of dried thyme and 1/4 cup of sherry in a cast iron skillet.
Place Skillet over direct heat on gas grill and lower lid.
Reduce mixture 75% and add 1 teaspoon butter and teaspoon of corn starch combined with 1/4 cup water.
Stir and take off heat.
Place Chopped Turkey meat and shredded Havarti Cheese on one side of tortilla.
Add pinch of salt, pepper and garlic powder
Place the grill on medium low heat.
Put the flour tortillas on the grill grates over direct heat and rotate 90 degrees after sear marks begin to appear. This should take 3 or 4 minutes to achieve.
After another 4 minutes flip the quesadilla and repeat.
Take off the heat. Slice into two pieces and serve.
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