Lime Turkey Quesadillas {Light, Summery & Zingy}

Lime Turkey Quesadillas are light, low in fat and have a lovely fresh zingy flavour. They make a great casual summer meal - pile them on a platter in the middle of the table with some salsa and let everyone get stuck in. Add chillies if you like like it hot and feel free to swap the peppers for other fresh vegetables.

Turkey Quesadillas.jpg

Quesadillas technically should contain cheese (the name is derived from Spanish queso for cheese) but I've used sour cream instead as it's lighter, fresher and tangy. The sour cream acts as a 'glue' which holds the quesadilla together. You could swap the sour cream for grated cheese if you prefer.

Marinating the turkey overnight in the lime, honey and garlic really softens the meat and improves the flavour, but don't worry if you don't have time to do that as it will still taste great. Cut the turkey into fairly small pieces to make the quesadillas fairly flat.

Lime Turkey Quesadillas

  • Time: 10 mins prep + 20 - 25 mins cooking

  • Serves: 4 adults

  • Cost: £1.95 per serving

  • Calories: 718 per serving


  • 400g fresh turkey, diced into 1cm strips

  • 1 lime, juice and zest of

  • 3 cloves garlic, crushed

  • 1 teaspoon honey

  • 1 red chilli, finely chopped (optional)

  • 1 large red onion, sliced

  • 2 peppers, sliced

  • 8 flour tortilla wraps

  • 300ml sour cream / cheese

  • 50g (about a good handful) of fresh coriander, chopped

  • Salt and pepper to taste

  • Two tablespoons sunflower oil for frying


  1. Combine the turkey, lime, garlic, honey and chilli. Season to taste. This can be done the night before and left in the fridge to improve the flavour of the meat.

  2. Heat the oil in a large saucepan. Put the turkey, peppers and onion in the pan and cook on a high heat for around 8-10 minutes stirring frequently until the turkey is brown, golden and cooked through. The vegetables will be slightly soft but still have some crunch. Don't overcook the turkey or it will become dry. Keep the heat high so there's no moisture left in the pan - this will lead to soggy quesadillas!

  3. Take four dinner plates (make sure they are slightly bigger than your tortilla wraps) and place one tortilla on each plate. Spread half the sour cream evenly over the four wraps. Distribute the turkey and vegetables evenly over the sour cream. Spread the remaining half of the sour cream over the remaining four wraps and place each of them on top of the turkey and vegetables pressing lightly.

  4. Heat a large frying pan with no oil. Toast each of the quesadillas lightly for around a minute on each side. Cut each of them into 6 slices. Serve straight away with salsa if you like.

Tip: Flipping the quesadillas in the pan can be a bit of a fiddly job. The easiest way I have found to do this is by placing a plate upside down on top of the quesadilla in the pan, then holding the plate with one hand and the pan handle with the other, then turn the whole thing upside down. Your quesadilla with be toasted side up on the plate. Carefully slide the quesadilla off the plate into the pan to toast the other side.

This is a sponsored post in association with Lean on Turkey. Words, opinions and images are my own.