Save This cherry chipotle turkey quesadilla recipe transforms leftover turkey into something extraordinary with the surprising combination of sweet cherries and smoky chipotle peppers. The unexpected pairing creates a perfect balance of sweet, smoky, and savory flavors that will make these quesadilla pockets your new favorite way to use turkey.
I first created these quesadillas after Thanksgiving when everyone was tired of traditional turkey sandwiches. The cherry chipotle combination was such a hit that my family now requests I cook extra turkey throughout the year specifically to make these pockets.
Ingredients
- Cooked turkey breast: provides lean protein and a neutral canvas for the bold flavors
- Canned or frozen dark sweet cherries: add natural sweetness and unexpected texture
- Chipotle peppers in adobo sauce: deliver smoky heat that balances the sweetness of the cherries
- Monterey Jack cheese: melts beautifully for that essential quesadilla stretch
- Sharp cheddar cheese: adds a tangy flavor dimension that complements the other ingredients
- Red onion: contributes a mild bite and crunch that cuts through the rich cheese
- Fresh cilantro: brings brightness and a pop of color look for bunches with vibrant green leaves
- Ground cumin: adds earthy warmth that ties the Mexican flavors together
- Flour tortillas: create the perfect pocket choose fresh tortillas that feel pliable
Instructions
- Prepare the filling:
- Combine shredded turkey, chopped cherries, chipotle peppers, both cheeses, red onion, cilantro, cumin, and salt in a medium bowl. Mix thoroughly to ensure the spices and ingredients are evenly distributed. The mixture should be cohesive but not overly wet.
- Assemble the pockets:
- Lay each tortilla flat and spoon one quarter of the filling onto one half of each tortilla. Be sure to leave about a half inch border around the edge to prevent the filling from leaking during cooking. The proper amount of filling will create a substantial pocket without overstuffing.
- Create the pocket shape:
- Fold the empty half of each tortilla over the filling to create a semicircle. Press gently around the edges to seal in the ingredients. The heat during cooking will help the cheese melt and further seal the edges.
- Prepare for cooking:
- Brush the outside of each pocket lightly with olive oil or melted butter. This step is crucial for achieving a crispy, golden exterior. Apply the oil evenly but not too heavily to avoid a greasy result.
- Cook to golden perfection:
- Heat a large nonstick skillet over medium heat until hot but not smoking. Place the pockets in the pan without overcrowding. Cook for approximately 2 to 3 minutes per side until the tortilla becomes golden brown and crispy and the cheese inside melts completely.
- Rest and serve:
- Transfer the cooked quesadilla pockets to a cutting board and let them rest for about a minute. This brief rest allows the filling to set slightly and makes for cleaner slicing. Cut each pocket in half diagonally and serve with optional garnishes like sour cream, lime wedges, and additional cilantro.
Save The chipotle peppers are the secret ingredient in this recipe. I always keep a can in my refrigerator after opening and freeze the extras in ice cube trays. Just one tablespoon transforms ordinary dishes into something special with that distinctive smoky heat that cant be replicated with other ingredients.
Storage and Make-Ahead Tips
These quesadilla pockets maintain their texture best when eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, avoid the microwave which will make them soggy. Instead, place them in a dry skillet over medium-low heat for about 2 minutes per side until heated through and crispy again.
For make-ahead convenience, prepare the filling up to 3 days in advance and store it in the refrigerator. When ready to eat, simply assemble and cook the pockets as directed. This approach saves significant time on busy weeknights while still delivering freshly cooked results.
Creative Variations
Transform this recipe throughout the year by making seasonal adaptations. In summer, use fresh cherries instead of frozen and add some diced jalapeños for fresh heat. During fall, try incorporating a tablespoon of pumpkin puree and a pinch of cinnamon for autumn warmth. Winter versions work well with cranberries substituted for cherries, especially around holiday time when you have leftover turkey.
For a breakfast version, use the same cherry-chipotle mixture but add scrambled eggs to the filling. Cook as directed and serve with a dollop of Greek yogurt instead of sour cream for a protein-packed morning meal that will keep you satisfied until lunch.
Serving Suggestions
These quesadilla pockets shine as a main dish when paired with a simple side salad dressed with lime vinaigrette. The acidity of the dressing complements the rich, spicy-sweet flavors of the pockets beautifully.
For entertaining, cut each pocket into smaller triangles and arrange on a platter with different dipping sauces like avocado crema, mango salsa, and traditional pico de gallo. This presentation makes for an impressive and interactive appetizer that guests can customize to their taste preferences.
Save For the crispiest exterior, make sure your skillet is properly preheated before adding the quesadilla pockets. A drop of water should sizzle and evaporate immediately when the pan is ready.
Recipe FAQ
- → Can I substitute rotisserie chicken for turkey?
Yes, shredded rotisserie chicken works beautifully and delivers similar texture and flavor.
- → What cheese alternatives work best?
Monterey Jack and sharp cheddar melt well, but you can also use mozzarella or a Mexican blend if preferred.
- → How spicy are these quesadilla pockets?
They have mild to moderate heat from chipotle. Adjust the amount for your ideal spice level.
- → Are gluten-free tortillas suitable?
Absolutely. Choose sturdy gluten-free tortillas to keep the pockets intact and easy to handle.
- → Can I make these ahead of time?
Assemble the pockets ahead, refrigerate covered, and cook just before serving for best texture and flavor.