Grilled Turkey & Poblano Quesadillas with Avocado Crema
Here we combine shredded turkey, pepper jack cheese, roasted poblanos, charred scallions, and cilantro in a crispy grilled tortilla. On the side, a cooling avocado crema is a delicious counterpoint to the spicy quesadilla. This is one of our go-to ways to use leftover Thanksgiving turkey, but if you’re making this recipe any other time of year, then feel free to swap in shredded chicken. Pro-tip: If you’re grilling the quesadillas in batches on a stove top grill pan, preheat your oven to 250° and set a baking sheet in the oven. Keep the quesadillas warm in the oven while you finish up the others.
3TablespoonsFresh Lime Juiceplus lime wedges for serving
1large garlic clovefinely grated
kosher salt and pepper
Vegetable oilfor greasing
1bunch of scallionstrimmed
4largeburrito-size flour tortillas
1½ cupsshredded leftover turkey or chicken
2cupsshredded Monterey or Pepper Jack cheese(or a blend of both; about 8 ounces)
½ cupsmall cilantro sprigsplus more for garnish
In the bowl of a food processor, puree the avocado with the sour cream, lime juice and garlic until very smooth. Season with salt and pepper. (Alternatively, you can mash everything together in a small bowl using a fork.) Scrape into a small serving bowl. Cover with plastic wrap, pressing it directly onto the surface of the crema so that avocado doesn’t oxidize. Refrigerate until ready to use.
Preheat a grill or grill pan over moderately high heat for 3 to 5 minutes. Brush with vegetable oil. Grill the scallions and poblano, turning occasionally, until the scallions are tender and lightly charred and the poblano is nicely charred all over, about 5 minutes for the scallions and 10 minutes for the poblano. Transfer the scallions to a work surface and chop. Place the poblano in a resealable plastic bag. Seal and let sit for 10 to 15 minutes. When the poblano is cool enough to handle, use a paper towel to wipe off the charred skin. Stem, seed and thinly slice the poblano.
Working one at a time, sprinkle one half of a tortilla with ¼ cup of cheese. Top with some turkey or chicken, sliced poblano, scallions and cilantro. Top with another ¼ cup of cheese. Fold the other half of the tortilla over the filling and repeat with the remaining tortillas, cheese, turkey or chicken, poblano, scallions and cilantro.
Preheat a grill or grill pan over moderate heat. Brush with oil. Grill the quesadillas until the cheese is melted and the outsides are charred and crispy, 2 to 3 minutes per side.
Transfer to a cutting board and let cool slightly. Cut into wedges and serve with the avocado crema, lime wedges and more cilantro.
If you do not have a grill or grill pan, the quesadillas can be cooked in a large nonstick skillet in 1 tablespoon of oil.