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Turkey Hash Quesadillas


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  • 2 medium boiling potatoes cut 1/4" dice
  • 6 bacon slices chopped
  • 2 medium onions chopped
  • 5 tablespoons olive oil
  • 2 cups chopped cooked turkey
  • 1 cup coarsely-grated Gruyere or Swiss cheese
  • 2 tablespoons chopped fresh parsley leaves rinse, spin dry
  • before chopping
  • 8 tortillas - (6" to 7" dia)
  • 1/2 cup canned whole-berry cranberry sauce
  • 16 fresh parsley leaves


Servings 8


Step 1

Preheat oven to 500 degrees. Cut potatoes into 1/4-inch dice. In a saucepan of boiling salted water simmer potato 5 minutes, or until barely tender, and drain in a colander.

In a heavy skillet cook bacon and onion in 1/2 tablespoon oil over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Add potato and cook, stirring occasionally, 5 minutes, or until golden tender. Cool mixture slightly and stir in turkey, cheese, and chopped parsley.

Put 4 tortillas on a baking sheet and brush with some remaining oil. Turn tortillas over and top each with half of turkey hash, spreading evenly. Cover with remaining 4 tortillas and brush tops of quesadillas with remaining oil.

Bake quesadillas in middle of oven until golden, 8 to 10 minutes. Transfer quesadillas to a cutting board and cut into wedges. Top wedges with cranberry sauce and parsley leaves.

This recipe yields 8 hors d’oeuvres or 4 light main courses.

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