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Refrigerator Clean-Out Quesadillas

Almost any leftover meat, vegetables, cheese, or rice can become a quesadilla.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 4 large flour tortillas 8-inch
  • 4 –6 cooked turkey meatballs chopped
  • 1 cup shredded cheese Cheddar, Monterey Jack, Mexican blend, or whatever you have
  • 1 cup assorted leftover vegetables chopped
  • o Bell peppers
  • o Onions
  • o Corn
  • o Mushrooms
  • o Spinach
  • o Zucchini
  • o Tomatoes drained
  • o Cooked broccoli
  • 1 teaspoon olive oil or butter
  • Salsa Greek yogurt, or sour cream for serving (optional)

Method
 

  1. Heat a large skillet over medium heat.
  2. Lightly brush one side of each tortilla with olive oil or butter.
  3. Place one tortilla, oiled side down, in the skillet.
  4. Sprinkle half of the cheese over the tortilla.
  5. Add the chopped turkey meatballs and leftover vegetables in an even layer.
  6. Top with the remaining cheese and place the second tortilla on top, oiled side up.
  7. Cook for 3–4 minutes until golden brown.
  8. Carefully flip and cook the second side until crisp and the cheese has melted.
  9. Repeat with the remaining ingredients.
  10. Slice into wedges and serve with salsa, Greek yogurt, or sour cream.

Notes

Tips & Variations
  • Add a spoonful of black beans for extra protein and fiber.
  • Sprinkle in taco seasoning or Italian seasoning to change the flavor.
  • Mix different cheeses for more flavor.
  • Serve with a simple side salad or fresh fruit.
  • Leftover cooked chicken, pork, roast beef, or vegetables work just as well.
Don't overstuff your quesadilla. It can be tempting to use every last bit of leftovers, but a thinner layer of filling lets the cheese melt around everything like glue. If you have lots of leftovers, make two quesadillas instead of one giant one.