These buffalo turkey quesadillas are the perfect way to kick off your post-holiday meals. Crispy tortillas are loaded with tender turkey, gooey cheese, and a spicy buffalo sauce that’ll wake you up.
I first stumbled upon this idea when staring at way too much leftover Thanksgiving turkey, wondering how to make it exciting again. Then it hit me – why not combine my love for spicy buffalo wings with the convenience of a quesadilla? The result was a match made in heaven, and now I can’t wait to share it with you.
First, these are simple to make. No fancy techniques or equipment are needed—just a skillet and a few basic ingredients. Plus, you can easily customize them to your liking. Not a fan of cheddar cheese? Swap it out for Colby Jack. Want to sneak in some veggies? Go ahead and add some diced celery or carrots to the mix.
And if buffalo sauce is too spicy – you’re in control of the heat level. If you’re a spice wimp, start with a little sauce and work your way up. And if you love spiciness, douse those quesadillas with as much buffalo goodness as your heart desires.
In this post, I’ll walk you through the easy process of whipping up these buffalo turkey quesadillas and share some tips and tricks. So get ready to turn your leftover turkey into a mouthwatering masterpiece.
Looking for more recipes to use up leftover turkey? Try slow cooker turkey a la king, turkey rice soup, or turkey broccoli casserole!
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Cooked turkey
- Buffalo sauce
- Flour tortillas: I prefer flour tortillas for this recipe due to their pliability and neutral flavor, but you could certainly use corn tortillas instead.
- Ranch dressing: Make your own homemade ranch dressing or use store-bought.
- Shredded cheddar cheese: Use a different type of cheese if you prefer, like pepper jack or Colby jack, but I find that cheddar pairs best with the spicy buffalo sauce.
- Green onions
🥣How to Make Buffalo Turkey Quesadillas
- First things first, shred your leftover turkey into bite-sized pieces.
- Heat the shredded turkey in a large skillet until it’s warmed through. If the turkey is a bit dry, add a splash of chicken broth or water to help moisten it.
- Add the buffalo sauce to the skillet and toss with the turkey until it’s evenly coated. Cook for another minute or two until the sauce is heated and thickened.
- Lay out a large flour tortilla on a cutting board or plate. Spread a tablespoon of ranch dressing evenly over half of the tortilla, leaving a small border around the edge.
- Spoon some buffalo turkey mixture on top of the ranch dressing, then sprinkle on a generous amount of shredded cheddar cheese.
- Fold the other half of the tortilla over the filling, pressing down gently to seal the edges.
- Heat a large non-stick skillet over medium heat. Add the quesadilla to the skillet and cook for 2-3 minutes on each side, until the tortilla is golden brown and crispy and the cheese is melted and gooey.
- Remove the quesadilla from the skillet and let it cool for a minute or two before slicing it into wedges.
- Repeat the process with the remaining tortillas and filling, cooking the quesadillas one at a time until they’re all done. Sprinkle with green onions.
🍴Serving Ideas
These spicy, cheesy Buffalo turkey quesadilla wedges are perfect for a quick lunch, a game-day snack, or a fun and easy dinner. When you’re ready to serve, arrange the quesadilla wedges on a platter and sprinkle with chopped green onions for a pop of fresh flavor.
You can also serve extra ranch dressing or sour cream on the side for dipping. The tangy, refreshing flavor of the dressing helps to balance out the heat of the buffalo sauce and makes for a seriously addictive combination. You can also serve them with a side of guacamole or salsa for a fresh, zesty twist.
For a heartier meal, try serving these quesadillas alongside a simple green salad or some roasted veggies. Combining spicy, cheesy goodness and fresh, healthy sides will satisfy even the hungriest appetites.
One of the great things about this recipe is how easily it scales up or down depending on how much leftover turkey you have. You can make just a few quesadillas for a quick lunch or snack or make a big batch to feed a crowd.
💭How to Store
If you have leftovers, wrap each quesadilla tightly in plastic wrap or aluminum foil or place them in an airtight container with a lid. Store them in the fridge for 3-4 days.
When you’re ready to reheat, simply unwrap them and place them in a skillet or griddle over medium heat until they’re warmed and crispy again.
⭐Tips
Be sure to check out the step by step instructions
- You need to use a very hot skillet to get that perfect golden-brown, crispy exterior on your quesadillas. I like to heat my skillet over medium heat for a few minutes before adding the quesadilla so the tortilla starts to sizzle and crisp up as soon as it hits the pan.
- Don’t overstuff your quesadillas. Aim for a generous sprinkle of cheese and a few tablespoons of the buffalo turkey mixture, and you’ll be good to go.
- While I love the bold, tangy flavor of sharp cheddar cheese in these quesadillas, feel free to try different types of cheese. Pepper jack, Colby jack, or a Mexican blend would all be delicious in this recipe.
- While these quesadillas are plenty flavorful on their own, a sprinkle of chopped green onions or a drizzle of ranch dressing can take them to the next level. Get creative with your toppings and add whatever sounds good to you – some other ideas might include chopped cilantro, diced tomatoes, or sliced avocado.
- When it comes time to slice your quesadillas into wedges, a pizza cutter is your best friend. It allows you to make quick, clean slices without tearing or crushing the crispy tortillas.
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Buffalo Turkey Quesadillas Recipe
Ingredients
- 3 cups shredded cooked turkey
- 1 ½ cups buffalo sauce
- 8 flour tortillas
- ½ cup ranch dressing
- 2 cups shredded cheddar cheese
- Chopped green onions to garnish
Instructions
- Heat the turkey in a skillet. Toss with buffalo sauce.3 cups shredded cooked turkey, 1 ½ cups buffalo sauce
- Arrange a tortilla on a plate. Spread 1 tablespoon of ranch sauce on it. Cover half of the tortilla with turkey and cheese. Fold it in half.8 flour tortillas, ½ cup ranch dressing, 2 cups shredded cheddar cheese
- Heat a non-stick skillet on medium heat. Add one tortilla at a time and cook until lightly golden brown and the cheese melts.
- Remove and serve immediately.Chopped green onions to garnish
Notes
- You need to use a very hot skillet to get that perfect golden-brown, crispy exterior on your quesadillas.
- Don’t overstuff your quesadillas. Aim for a generous sprinkle of cheese and a few tablespoons of the buffalo turkey mixture.
- Feel free to try different types of cheese. Pepper jack, Colby jack, or a Mexican blend would all be delicious in this recipe.
- When it comes time to slice your quesadillas into wedges, a pizza cutter lets you make quick, clean slices without tearing or crushing the crispy tortillas.
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Nutrition Information
Nutrition facts are estimates.
