Turkey Burger Quesadilla

Serves: 4


2 burrito-sized (10”) flour tortillas or 4 pitas, sliced in half through the middle

8 oz bag shredded Mexican cheese blend

1 Tbsp Flying Olive Garlic, Chipotle, Harissa Extra Virgin Olive Oil, plus a little more for drizzling, if desired

1 pound ground turkey (I like Jennie-O)

1 tsp ground cumin

1 tsp garlic powder or garlic salt

¼ tsp of any or all of the following: chili powder, (more) garlic powder, oregano (Mexican if possible), and onion powder

¾ cup salsa, your choice of spiciness

Leaf lettuce, shredded

2-3 plum tomatoes, sliced

1 avocado, sliced

½ small red onion, sliced, if desired

Refried Beans, if desired


Preheat the oven to 350 degrees F.

Place the burrito or split pita bread halves on a parchment-lined baking sheet. Sprinkle each half with cheese, using about a half an 8 ounce bag.

Heat 1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice in a nonstick skillet over medium-high heat. Add the ground turkey and 1 tsp each of ground cumin and garlic salt. Cook, stirring to break up the turkey until it is cooked through, about 5-6 minutes.

Stir in the salsa and cook the mixture until warm, about 30 seconds. Taste. Depending on the spiciness and flavor of the turkey, add chili powder, garlic powder, oregano, onion powder, and/or oregano to taste.

Spoon the turkey mixture over the cheese on the tortillas or pitas. Sprinkle on the remaining cheese. Top with another burrito or the tops of the pitas. Bake until the cheese is melted and the tortilla or pitas are warm, about 15 minutes.

If you’d like to serve refried beans, there are two options: Spread them over the top of the quesadilla to hold the lettuce, tomato, avocado, and red onion slices on the top of the quesadillas. Or serve the beans s a side and the veggies as a salad alongside the quesadilla. Cut the burrito flour quesadilla into quarters to serve. The pitas can be served whole or cut into halves or quarters.

Inspired by a recipe in Family Circle Magazine, April 2019.

Submitted by Barb L.