Description
Crisp, golden baked quesadillas filled with seasoned turkey, beans, cheese, and fresh pico de gallo—an easy oven-baked twist on a classic, perfect for casual dinners or entertaining.
Ingredients
3 (8-inch) flour tortillas
1 lb turkey taco meat (see below)
14-oz can black beans, drained and rinsed
½ cup jarred salsa
1 cup quick pico de gallo (see below)
1½ cups grated cheddar cheese
Shredded lettuce (for topping)
Sour cream or Greek yogurt (for topping)
Pickled onions (for topping)
Fresh cilantro (for topping)
Crumbled cotija cheese (for topping)
Turkey Taco Meat
1 lb lean ground turkey
2 tsp ground cumin
2 tsp smoked paprika
1 tsp chili powder
½ tsp garlic powder
½ tsp salt
½ tsp freshly cracked black pepper
Quick Pico de Gallo
1 pint cherry tomatoes, quartered
½ sweet onion, diced
¼ cup cilantro, chopped
Juice of ½ lime
Pinch of salt and freshly cracked pepper
Instructions
- Cook turkey: Heat skillet over medium heat, add turkey, break up with spoon. Season with cumin, paprika, chili powder, garlic powder, salt, and pepper. Cook until browned; set aside.
- Prepare pico: Combine tomatoes, onion, cilantro, lime juice, salt, and pepper in bowl; toss gently.
- Preheat oven to 425°F (220°C). Lightly brush baking sheet with olive oil.
- Assemble quesadillas: Place one tortilla on sheet. Sprinkle some cheese, then layer turkey, black beans, salsa, pico, and more cheese on half. Fold tortilla over to close. Brush top with olive oil. Repeat for remaining tortillas.
- Bake 8 minutes, flip carefully, bake another 8 minutes until golden and cheese melts.
- Slice quesadillas, top with lettuce, sour cream/Greek yogurt, pickled onions, cilantro, and cotija cheese. Serve immediately.
Notes
- Swap turkey for shredded chicken, ground beef, or plant-based meat.
- Use Monterey Jack, pepper jack, or queso Oaxaca cheese as alternatives.
- Add sautéed peppers, corn, or pickled jalapeños for extra flavor.
- Use whole-wheat, corn, or gluten-free tortillas.
- Increase spice with hot salsa or chili powder.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 65 mg