These Leftover Turkey Quesadillas are a delicious way to turn Christmas or Thanksgiving leftovers into something completely different. Shredded roast turkey, BBQ sauce, leftover vegetables and melted cheese are folded into crispy tortillas for an easy lunch that's ready in around 15 minutes.
By Boxing Day, I'm usually ready for something other than another turkey sandwich. Quesadillas are one of our favourite ways to clear out the fridge because you can use whatever vegetables and cheese you have left.
The smoky BBQ sauce gives the turkey a completely different flavour, and everyone can choose their own filling. It's one of those easy lunches that helps use up all the little bits left in the fridge.
Recipe update: This recipe was originally published on 27 December 2019 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you are looking for more leftover turkey recipes, try our quick turkey fricassee or our creamy turkey risotto.
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Why You'll Love It
- Great for leftovers - Use up roast turkey, cooked vegetables and cheese from your Christmas or Thanksgiving dinner.
- Quick and easy - Just five main ingredients and very little preparation.
- Family-friendly - Keep them simple for the kids, then add extra vegetables or spice for the adults.
- Easy to adapt - Make a classic BBQ turkey quesadilla or give it a festive twist with cranberry sauce and Brie.
Recipe Overview
- Flavour: Smoky, slightly sweet BBQ turkey with melted mature cheddar and leftover roast vegetables.
- Texture: Golden, crispy tortillas with a soft, cheesy filling.
- Cooking method: Pan-fried in a dry non-stick frying pan, with oven and air fryer options too.
- Servings: Makes 2 folded quesadillas, using just 100g of leftover cooked turkey.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Turkey - Leftover cooked roast turkey, shredded or chopped into small pieces. Both breast and thigh meat work well. You could use turkey from our roast turkey breast or slow cooker turkey crown. Leftover roast chicken works too.
- BBQ sauce - This gives the turkey a lovely smoky, tangy flavour and adds moisture. We use our homemade BBQ sauce, but your favourite shop-bought sauce works just as well.
- Tortillas - Large flour tortillas are the easiest to fold and crisp up in the pan. We like wholemeal tortillas, but white ones work too.
- Vegetables - Use any leftover cooked vegetables, such as roasted carrots, parsnips, broccoli or peppers (bell peppers). Chop them into small pieces and drain off any excess moisture so the tortillas don't become soggy.
- Cheese - Light mature cheddar (reduced-fat sharp cheddar) melts well and adds plenty of flavour. Regular mature cheddar, mozzarella or Monterey Jack work too.
More ways to adapt this recipe can be found in the Variations section below.
How to Make Leftover Turkey Quesadillas
- Make the BBQ turkey: Mix the shredded turkey with the BBQ sauce until coated.
- Add to the tortillas: Divide the turkey mixture between two tortillas, spreading it over one half of each.
- Add the veg: Add the chopped leftover cooked vegetables, keeping the filling away from the edges.
- Add the cheese: Sprinkle the grated cheese over the filling.
- Fold them over: Fold each tortilla in half and place in a large, dry non-stick frying pan over a medium heat.
- Cook: Cook for around 3-4 minutes on each side, turning carefully, until the tortillas are golden and crispy, the cheese has melted and the turkey filling is steaming hot all the way through. Cooking time will depend on the thickness and temperature of the filling.
- Serve: Cut into wedges and serve straight away.
Variations
The best thing about these leftover turkey quesadillas is that you can make them with whatever you have in the fridge.
Make them extra festive: Swap the BBQ sauce for a little leftover cranberry sauce or chutney and use Brie instead of cheddar. Cranberry, turkey and Brie is one of our favourite Christmas combinations. You could also add a small amount of leftover stuffing.
Add more vegetables: Roasted carrots, parsnips, broccoli, sweetcorn and spinach all work well. Just make sure cooked vegetables are well drained and chopped small. You can also add some black beans for extra fibre.
Change the sauce or cheese: Swap BBQ sauce for a thick tomato salsa or pizza sauce, or use a combination of cheeses from your Christmas cheeseboard. We particularly like a little Stilton with the festive cranberry variation.
Add some heat: Try a pinch of chilli flakes, sliced jalapeños or a little hot sauce. You could also add some quick pickled red onions after cooking.
Oven and Air Fryer Instructions
If you're making these turkey quesadillas for a few people, cooking them in the oven is easier than standing over the frying pan.
Oven: Preheat to 220°C/200°C fan/425°F/Gas 7. Arrange the folded quesadillas on a lined baking tray and lightly brush or spray both sides with oil. Bake for approximately 8-10 minutes, turning halfway through, until golden and crispy and the filling is steaming hot throughout.
Air fryer: Lightly spray the folded tortillas with oil and cook at 180°C/350°F for approximately 5-6 minutes, turning halfway through. Cook in a single layer, make sure the tortillas are secure against the air flow, and check that the turkey is thoroughly heated before serving. Larger or more heavily filled quesadillas may need longer.
To stop the tortillas lifting in the air fryer, I placed a small ovenproof ramekin on top of each folded quesadilla to weigh it down. This kept the tops securely in place while they cooked. Make sure the ramekin is suitable for air fryer use, doesn't touch the heating element and is removed carefully, as it will be very hot.
Serving Suggestions
These leftover turkey quesadillas are perfect for a quick lunch with a dip on the side. We usually keep things simple, especially after all the cooking that goes into Christmas dinner.
Our guacamole, restaurant style salsa and sour cream and chive dip are all lovely for dipping those crispy wedges.
If you're serving them for dinner, try our Mexican coleslaw for something fresh and crunchy, or make some baked tortilla chips to go alongside the salsa.
Storage
Store: These quesadillas are best made and eaten fresh. Because you're using previously cooked turkey, you need to consider when it was originally cooked and whether it has already been reheated. Keep leftover turkey refrigerated and use it within 48 hours of the original cooking, or freeze it within that period.
Make ahead: You can prepare the shredded turkey and chopped vegetables in advance and keep them refrigerated separately. Assemble and cook the quesadillas when you're ready to eat, within the original turkey's safe storage period.
Freeze: For the best results, freeze leftover cooked turkey in portions before making the quesadillas, rather than freezing the finished quesadillas. Defrost in the fridge before using.
Reheat: Turkey leftovers should only be reheated once, until steaming hot throughout. Cooking these quesadillas counts as reheating the turkey, so I recommend making only what you need and eating them straight away rather than reheating the finished quesadillas again.
Dannii's Top Tips
- Don't overfill the tortillas. Too much turkey or vegetables makes them difficult to flip and can leave the centre soggy.
- Keep the vegetables dry. Drain any excess liquid from leftover vegetables before adding them to the filling.
- Use a medium heat. Too high and the tortilla can burn before the cheese melts and the turkey is properly reheated.
- Make sure the turkey is steaming hot throughout. The outside can turn golden before the middle is properly heated, especially if the filling has come straight from the fridge.
- Serve immediately. Quesadillas are at their best straight from the pan, while the tortillas are crispy and the cheese is melted.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Tortilla burns before the turkey is hot | Pan is too hot, especially with fridge-cold filling. | Turn the heat down to medium-low and cook for longer until the filling is steaming hot throughout. |
| Quesadilla is soggy | Too much BBQ sauce or excess moisture from the vegetables. | Drain cooked vegetables well and avoid adding too much sauce. Cook in a dry, uncovered pan. |
| Filling falls out when flipping | Tortilla is overfilled or the filling is too close to the edges. | Use less filling, leave a border around the edges and turn carefully with a wide spatula. |
| Cheese isn't melting properly | Filling is too thick or the tortilla is browning too quickly. | Use finely grated cheese, spread the filling evenly and cook more gently until the cheese melts and the turkey is thoroughly heated. |
Frequently Asked Questions
Yes. Leftover roast chicken works just as well with the BBQ sauce, vegetables and cheese. Follow the same instructions and food safety advice.
Not separately, provided the quesadilla is cooked until the turkey is steaming hot all the way through. If the tortilla is browning too quickly while the filling is still cold, turn down the heat and allow more time for it to heat through.
Yes, although flour tortillas are easier for this recipe because they're more flexible and less likely to crack when folded. If you're using corn tortillas, choose smaller ones and warm them slightly before filling if needed.
More Leftover Turkey Recipes
If you've tried this turkey quesadilla recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Leftover Turkey Quesadillas
Recipe Video
Ingredients
- 100 g (½ cup) of Cooked turkey - shredded
- 4 tablespoons of Homemade BBQ sauce
- 150 g (1 cup) of Leftover vegetables - chopped
- 2 Soft flour tortillas
- 40 g (⅓ cup) of Light mature cheddar - grated
Instructions
- Make the BBQ turkey: Mix 100 g of Cooked turkey (shredded) with 4 tablespoons of Homemade BBQ sauce until coated.
- Add to the tortillas: Divide the turkey mixture between 2 Soft flour tortillas, spreading it over one half of each.
- Add the veg: Divide 150 g of Leftover vegetables on top of the turkey, keeping the filling away from the edges.
- Add the cheese: Sprinkle 40 g of Light mature cheddar over the filling.
- Fold them over: Fold each tortilla in half and place in a large, dry non-stick frying pan over a medium heat.
- Cook: Cook for around 3-4 minutes on each side, turning carefully, until the tortillas are golden and crispy, the cheese has melted and the turkey filling is steaming hot all the way through. Cooking time will depend on the thickness and temperature of the filling.
- Serve: Cut into wedges and serve straight away.
Recipe Notes
- Don't overfill the tortillas. Too much turkey or vegetables makes them difficult to flip and can leave the centre soggy.
- Keep the vegetables dry. Drain any excess liquid from leftover vegetables before adding them to the filling.
- Use a medium heat. Too high and the tortilla can burn before the cheese melts and the turkey is properly reheated.
- Make sure the turkey is steaming hot throughout. The outside can turn golden before the middle is properly heated, especially if the filling has come straight from the fridge.
- Use a wide spatula to flip them. Slide it underneath the folded quesadilla and turn gently to keep the filling inside.
- Serve immediately. Quesadillas are at their best straight from the pan, while the tortillas are crispy and the cheese is melted.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Traci says
This is the perfect use for leftover turkey! So easy, quick, and delicious. Thanks for sharing :)
Lisa | Garlic & Zest says
Quesadillas are a secret guilty pleasure of mine -- and you've taken it over the top with the leftover turkey and brie! Cranberry sauce was even better than the typical salsa, too!
David says
Always like to find new recipes for leftover turkey, plus I haven't made quesidillas in awhile so this is perfct timing for me! And I need to check out your BBQ sauce recipe, too.
Veena Azmanov says
This is definitely a yummy snack and a mini meal option. Delicious and flavorful and crunchy and cheesy too.
thisiswholesome says
I love the ideas of turning leftovers into a yummy recipe. I can't wait to make these.
Laura says
This does look like a great recipe to make before the year ends. Great alternative to sandwiches and a wonderful way to save those leftovers.
Alison says
The BBQ sauce in these quesadillas are awesome! It's not something I think to add when making a quesadilla but it was amazing.
kim says
Love this recipe! This was super tasty and so easy! Will definitely make again!
Tonje says
Yum! This looks amazing. Definitely trying this recipe after our New Year's turkey dinner.