Three Pepper Turkey Quesadillas Recipe

If you have leftover turkey lying around, try this turkey quesadilla recipe.

August 2005

  • quesadilla
    The blend of melted, Neufchâtel, and cheddar cheese is amazing with the meat and veggies.
    Photo by Pixabay/Nayuta
  • quesadilla

Yield: 7 servings

These zesty quesadillas make a great hand-held meal. 


  • 2 tablespoons canola oil
  • 1 pound turkey breast cutlets
  • 1 cup thin green pepper strips
  • 1 cup thin yellow pepper strips
  • 1 cup thin red pepper strips
  • 1/2 cup thin onion slices
  • 1/2 teaspoon ground cumin
  • 8 ounces Neufchâtel cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 8 ounces shredded reduced-fat cheddar cheese
  • 10  6-inch flour tortillas
  • Salsa


  1. In a large skillet, heat canola oil. Sauté turkey, peppers, onions and cumin until turkey is thoroughly cooked.
  2. Remove turkey; cut into strips.
  3. Mix Neufchâtel cheese with Parmesan cheese; spread onto each flour tortilla.
  4. Add turkey strips, peppers, onions, cheddar cheese and a spoonful of salsa onto half of each tortilla.
  5. Fold tortillas in half.
  6. Grill tortillas on an indoor grill until the cheese has melted, or bake at 400ºF. until golden-brown.
  7. Serve hot with chips and salsa.

This recipe originally aired in the August 2006 issue of Heart of the Home.

More from this issue:

More form Capper's Farmer: