Riverford Wicked Leeks
Turkey quesadillas recipe image

Print Turkey quesadillas

A post-Christmas version of a great, family-friendly Mexican dish in between a stuffed pancake and a toasted sandwich. This is a delicious, easy and almost instant meal that's great for transforming leftover turkey.


  • 1 small to medium-sized butternut squash, peeled & diced
  • 1 red pepper, diced
  • 1 red or white onion, finely diced
  • ¼ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp paprika
  • 1-2 fresh chillies, deseeded & finely chopped
  • 2 tbsp olive oil
  • Leftover turkey, chopped into bite-sized pieces
  • 4 large flour tortillas
  • A little olive oil for brushing
  • 200g Cheddar, grated
  • Large handful fresh coriander
  • Salt & pepper


  1. Preheat oven to 190'C/Gas 5. Toss the squash, pepper, corn, onion, spices, chilli and olive oil in a large baking dish. Season.
  2. Roast in the oven for 30-35 minutes, until the squash is tender. Add the leftover turkey after 25 minutes so it can warm through.
  3. Brush each tortilla on one side with a little oil. Put one of the tortillas in a large non-stick frying pan, oil side down.
  4. Sprinkle some cheese over one half of the tortilla, then the veg mixture, then a few coriander leaves. Fold the other half of the tortilla over to make a half circle, gently pressing down with your hands to flatten.
  5. Gently cook for a minute or two, until the tortilla is crisp and golden brown (keep an eye on it so it doesn't burn).
  6. Carefully turn over using a large fish slice and cook on the other side. Keep warm in a low oven while you repeat with the others. Cut each one in half to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes