Save time and make layers of enticing flavor with the Grilled Turkey Quesadilla! We’re always keeping a close eye on food trends and couldn’t help but notice this inventive and easy quesadilla hack. It’s perfect for meal prep, just fold and let it sizzle in a pan or the toaster oven. Time to give this social media favorite the turkey treatment! Take a look at the video for how the Grilled Turkey Quesadilla magic happens.
If easy recipes are your thing, don’t stop here. Let your inspiration guide you to Cheesy Turkey Walking Tacos or Ground Turkey Stuffed Peppers. There are so many options to add flavor when turkey is in the mix!
1 lb turkey tenderloin or cutlets, sliced 1/4” thick
1 tbsp garlic powder
2 tsp onion powder
1 tsp salt
1/2 tsp ground pepper
1/2 tsp cumin
1 tsp paprika
1/4 tsp cinnamon
1 tbsp olive oil
Additional olive oil for grilling
4 12” flour tortillas
1/2 c pickled onions
1 1/2 c arugula
3/4 c store bought chimichurri
2 c shredded colby jack cheese
Fresh ground pepper
MEXICAN SPICED GRILLED TURKEY
In a shallow bowl, or gallon zip lock bag, combine spices with 1 tbsp of olive oil and mix until well combined.
Add the sliced turkey, making sure to cover both sides with the marinade.
Let the turkey marinate in the refrigerator for at least two hours or overnight.
When it’s time to grill, preheat the grill to medium-high.
Oil the grill to prevent the turkey from sticking: fill a small bowl with additional olive oil; ball up a few paper towels and use grill tongs to dip the balled-up paper towels into the olive oil; once saturated, drag the paper towels over the grates of the grill.
Using tongs, place the slices of turkey on the grates one at a time. Allow to cook for 3-4 minutes on each side until gently charred and juicy and internal temperature reaches 165°F.
Remove from the grill and place on a clean serving platter.
On a cutting board, make one slice from the edge to the center of each tortilla starting at the 6 o‘clock position.
Slice the Mexican Spiced Grilled Turkey into thin strips.
In the bottom left quadrant, evenly place a few pickled onions.
Above the onions, on the top left quadrant, spread a spoonful of chimichurri and top that with arugula.
Sprinkle cheese on the entire right side of the tortilla and then add the sliced turkey to the bottom right quadrant.
Finish with a pinch of freshly ground pepper across the entire tortilla.
Gently fold the bottom left quadrant of the tortilla with the onions on top of the quadrant with the arugula.
Next, take the already folded portion, and fold it over the top right quadrant with the cheese.
Finally, fold that portion onto the quadrant with the turkey. You may have to adjust the fillings, tucking in any ingredients that may have started to peek out.
Repeat these steps for the remaining tortillas.
Heat a nonstick skillet over medium-high heat and brush with olive oil.
Carefully add the folded tortillas two at a time, cooking each side for two minutes or until golden and crispy on the edges.
Cut in half and serve with extra chimichurri or a side of salsa.