Roast Turkey and Black Bean Quesadillas

Roast Turkey and Black Bean Quesadillas
  • Yield:Makes 2 quesadillas, serving 2 to 4
  • Active time:15 minutes
  • Total time:15 minutes
This recipe appears in:
Thanksgiving Leftovers: Roast Turkey and Black Bean Quesadillas

[Photographs: J. Kenji Lopez-Alt]

Note: You can use leftover roast chicken instead of turkey

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • 4 ounces (about 1 cup) grated Jack, Cheddar, or Oaxacan string cheese
  • 4 ounces (about 1 cup) pulled roasted turkey meat
  • 1/2 cup drained rinsed canned black beans
  • 2 pickled jalapeños, finely minced
  • 1/4 cup chopped fresh cilantro leaves
  • 2 (10-inch) flour tortillas
  • 3 tablespoons vegetable oil
  • Kosher salt


  1. 1.

    Combine cheese, turkey, black beans, jalapeños, and cilantro in a medium bowl. Spread half of cheese mixture over one half of one tortilla, leaving a small border around the edge. Fold tortilla firmly in half to enclose the cheese. Repeat with remaining tortilla.

  2. 2.

    Heat oil in a 10-inch nonstick or cast iron skillet over medium heat until shimmering. Carefully add both folded tortillas to skillet and cook, shaking pan gently until first side is golden brown and puffed, 1 to 2 minutes. Carefully fip tortillas with a flexible slotted spatula, sprinkle with salt, and cook on second side until golden brown and puffed, 1 to 2 minutes longer. Transfer to a paper towel-lined plate and allow to rest 1 minutes. Cut each into four pieces and serve

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