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Turkey, Bean & Pepper Jack Quesadilla — A Leftovers Remix
This Turkey, Bean & Pepper Jack Quesadilla started as a fridge raid and turned into a warm, golden, and unexpectedly perfect lunch. Creamy beans, smoky turkey, melty cheese, and a sprinkle of kosher salt made it the kind of quick bite worth remembering.
TABLE OF CONTENTS
The Famished Quesadilla
It was 3 p.m. on a dreary day, the kind where the rain seems to settle in and dull your energy. I’d gone to the gym in the morning, pushed through the day, and suddenly realized I hadn’t eaten a thing. The hunger hit hard, and I needed something warm, fast, and satisfying.
The fridge didn’t look like much: a container of cooked ayocote blanco beans, some Boar’s Head turkey cold cuts, a few slices of pepper jack, and those Serrano peppers my brother-in-law had dropped off — bright red and fiery. Not exactly a plan, but enough to improvise.
It reminded me of another post from earlier in the year— my Turkey Apple Pita Pressed Sandwich— where I pulled together whatever was in the fridge and pressed it into something satisfying. This quesadilla follows the same spirit: resourceful, fast, and delicious.
A tortilla, a little fat in the pan, and suddenly leftovers feel like a real meal. The beans got mashed just enough to spread. Turkey for heft. Slices of pepper jack for creamy melt and spice. Serranos for fire. Into the skillet with Kerrygold butter, golden edges forming as the cheese hissed and melted.
When it came off the heat, I sprinkled the tortillas with a pinch of kosher salt — that little finish that makes the whole thing pop. Crispy outside, gooey inside, beans and cheese holding everything together. Exactly what I needed on a gray afternoon. Served with some real Mexican sour cream, I had a meal fit for a king.
Sometimes the best meals come out of nowhere. Just a fridge raid, a little resourcefulness, and the reward of something hot and better than it had any right to be.
Turkey, Bean & Pepper Jack Quesadilla
Ingredients
- 2 flour tortillas
- 1 cup cooked ayocote blanco beans (or any white beans), lightly mashed
- 6 slices pepper jack cheese
- 4 slices Boar’s Head turkey
- 1 tablespoon Kerrygold butter (for cooking)
- Pinch of kosher salt (to finish)
- Optional: thinly sliced Serrano peppers
- Sour Cream; for dipping
Method
- Heat a skillet over medium. Melt the Kerrygold butter.
- Lay one tortilla in the pan and spread the beans evenly across it.
- Add the turkey slices, then layer the pepper jack slices on top. Scatter Serrano slices if using.
- Top with the second tortilla. Cook 2–3 minutes per side until the tortillas are golden and crisp, and the cheese has melted.
- Transfer to a board, sprinkle lightly with kosher salt, slice into wedges, and serve with sour cream or salsa.
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