Gary O’Hanlon’s roast turkey quesadillas

Sun, Nov 23, 2014, 12:00

  • Serves: 2
  • Cooking Time: 10 mins
  • Course: Main Course
  • Cuisine: Fusion


  • 200g cooked roast turkey, breast, leg or thigh meat
  • 2 X 10-inch flour tortillas
  • 2 tsp ground cumin
  • 5 tbsp chopped coriander
  • 200g grated mozzarella cheese
  • 4 tbsp sour cream
  • 3 tomatoes, diced
  • Half a red onion, finely chopped
  • Juice of 1 lime
  • 1 clove garlic, finely chopped
  • 5 tsp olive oil
  • 3 tsp red wine vinegar


Jazz up St Stephen’s Day lunch or dinner with this cracker, much tastier than sandwiches. Mix the turkey, cheese, cumin and half the coriander in a bowl. Lay out the two tortillas and divide the turkey and cheese mixture between the two, leaving half of each tortilla clear so as to allow you to fold one side over the other, half-moon style. Rub each side with olive oil and gently cook on a non-stick pan, turning carefully once you get a golden colour. Place in a pre-heated oven for six minutes at 170 degrees Celsius. When the quesadilla is in the oven, combine the diced tomato with the lime juice, garlic, red onion and the remaining coriander. Season to taste and add olive oil and red wine vinegar. Season and taste again. Remove the quesadilla from the oven, cut into quarters and serve with a ramekin of sour cream and a spoonful of the pico de gallo or tomato salsa.