The Easiest Turkey Quesadilla Recipe!

Hey everyone!

Since school is back and the daily “what am I going to make for dinner” thoughts are scanning through our mind, I wanted to share a simple, yet delicious, recipe for turkey quesadillas! I recently made this dish and found that it was a lovely healthy alternative for a traditional quesadilla…except I may have added a generous amount of cheese. Hope you enjoy this quick and delicious meal for the school year! I did make a few changes which I have placed in the brackets.

Recipe credit goes to Taste of Home!



  • 1 pound lean ground turkey
  • 1 cup chopped red onion (I personally pickled red onions to change it up a bit)
  • 1 to 2 garlic cloves, minced
  • 2 cups julienned zucchini
  • 1 cup salsa
  • 1 cup frozen corn
  • 1 cup julienned sweet red pepper
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 8 flour tortillas (8 inches)
  • 2 cups shredded reduced-fat Mexican cheese blend (I used Havarti and jalapeno cheddar cheese…and maybe double the portion)



  1. In a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings.
  2. For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese. Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges.