Easy Turkey and Brussels Sprout Quesadillas Recipe

Updated March 28, 2025

Turkey and Brussels sprouts are a natural pair that should be brought out more than once a year. In this recipe, we combine them with gooey melted cheese and pickled jalapeños in a light and crispy quesadilla.

Why this recipe works:

Charring the Brussels sprouts gives them a nutty sweetness that complements the roast turkey.
Mixing all of your ingredients before stuffing the tortillas helps the melted cheese bind every bite.
The key to great, puffy, crisp quesadillas is moderate heat and enough oil to brown each side evenly.
We season each side of the quesadilla with salt as soon as it is cooked; The heat helps the salt stick in place.

Recipe Details

Easy Turkey and Brussels Sprout Quesadillas Recipe

Prep 5 mins

Cook 10 mins

Active 20 mins

Cooling Time 5 mins

Total 20 mins

Makes 2 quesadillas

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Ingredients

1/4 cup vegetable or canola oil, divided
1 1/2 cups finely shredded Brussels sprouts (about 6 ounces)
Kosher salt and freshly ground black pepper
4 ounces (about 1 cup) roughly chopped or torn roast turkey
2 pickled jalapenos, finely minced
4 ounces (about 1 cup) grated Jack, Cheddar, or Oaxacan string cheese
2 (10-inch) flour tortillas
1/2 cup homemade or store-bought salsa verde

Directions

Heat 1 tablespoon oil in a medium cast iron or stainless steel skillet over high heat until lightly smoking. Add Brussels sprouts, season with salt and pepper, and cook, tossing and stirring occasionally, until wilted and lightly charred, about 2 minutes. Transfer to bowl and wipe out skillet.
Allow Brussels sprouts to cool slightly, then add turkey, jalapeños, and cheese. Toss with hands until thoroughly combined.
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.
Heat remaining oil in the 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 with salsa verde.

Nutrition Facts (per serving)
2949	Calories
142g	Fat
300g	Carbs
116g	Protein

Nutrition Facts
Amount per serving
Calories	2949
% Daily Value*
Total Fat 142g	183%
Saturated Fat 39g	194%
Cholesterol 268mg	89%
Sodium 4701mg	204%
Total Carbohydrate 300g	109%
Dietary Fiber 25g	88%
Total Sugars 8g
Protein 116g
Vitamin C 122mg	612%
Calcium 1179mg	91%
Iron 22mg	120%
Potassium 2015mg	43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.