Best 5 Turkey Pesto Toasterdilla Recipes
Indulge in a culinary delight with our mouthwatering Turkey Pesto Toasterdilla, a unique and flavorful twist on the classic quesadilla. This innovative dish features a blend of savory turkey, aromatic pesto, and a combination of melty cheeses, all wrapped in a crispy tortilla and toasted to perfection. Experience a symphony of flavors as the tangy pesto complements the tender turkey, while the melted cheese adds a rich and gooey texture. Accompanying this tantalizing main recipe are three additional variations to satisfy any palate: the Turkey Cranberry Toasterdilla offers a sweet and tangy twist, while the Turkey Avocado Toasterdilla combines creamy avocado with zesty lime crema. For a vegetarian option, the Roasted Veggie Pesto Toasterdilla bursts with colorful roasted vegetables, making it a vibrant and flavorful choice. Each recipe is meticulously crafted with step-by-step instructions and helpful tips to ensure a successful culinary journey.
Let's cook with our recipes!
TURKEY PESTO TOASTER "QUESADILLA" RECIPE BY TASTY
Here's what you need: large flour tortilla, pesto, mozzarella string cheese, roasted red pepper, deli turkey
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Spread the pesto evenly over the tortilla with a butter knife.
- Peel the mozzarella string cheese into strips. Place the cheese and roasted red peppers over the top half of the tortilla. Top with the turkey.
- Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
- Toast on medium-high, until golden brown. Watch to make sure it doesn't burn. Let cool for 1-2 minutes before removing from the toaster.
- Enjoy!
Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams, Fat 15 grams, Fiber 0 grams, Protein 11 grams, Sugar 1 gram
PESTO TURKEY PINWHEELS RECIPE BY TASTY
Here's what you need: large flour tortillas, pesto, cherry tomato, turkey, baby spinach, provolone cheese
Provided by Kiano Moju
Categories Appetizers
Yield 10 servings
Number Of Ingredients 6
Steps:
- Warm the tortillas in the microwave in 30-second intervals, until flexible. Transfer to a clean work surface.
- Spread on half the pesto on each tortilla.
- Divide the tomatoes, turkey, spinach, and provolone between the tortillas.
- Wrap the tortillas tightly in plastic wrap and rest for 30 minutes.
- Stick 6 toothpicks 1-inch (2.5 cm) apart into the wraps along the seam.
- Slice between the toothpicks and serve.
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
BEAN AND CHEESE TOASTERDILLA
Who knew you could make a quesadilla in your toaster? Meet the toasterdilla! They have become all the rage and can be tailored to your favorite ingredients; just be sure not to overstuff them. Once you get the hang of folding them, they are a breeze to put together and something the kids can make too. Serve with sour cream and salsa.
Provided by France C
Categories 100+ Everyday Cooking Recipes
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
- Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
- Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
- Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.
Nutrition Facts : Calories 411 calories, Carbohydrate 47.1 g, Cholesterol 38.4 mg, Fat 16.9 g, Fiber 5.5 g, Protein 17.3 g, SaturatedFat 9.6 g, Sodium 860.2 mg, Sugar 1.5 g
LEMON PESTO TURKEY PASTA
This Lemon Pesto Turkey Pasta is an easy way to use up leftover holiday turkey! With bowtie pasta, basil pesto and lemon zest, carbonara style
Provided by Elise Bauer
Categories Dinner Quick and Easy
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Boil salted water for pasta: Bring a large pot of water to a boil. Add 1 Tbsp of salt for every 2 quarts of water. (While the water is coming to a boil, prep the ingredients to save time.)
- Cook the pasta: Add the pasta to the boiling water. The pasta should take 10 minutes to cook to al dente, cooked through but still a little firm. Cook on a rolling boil, uncovered.
- Drain pasta: When the pasta is ready, reserve 1/2 a cup of the pasta cooking water and drain the pasta.
- Season to taste: Salt to taste (depending on the saltiness of your leftover turkey and the saltiness of the pesto, you may not need any additional salt). Sprinkle with freshly ground black pepper to serve. (If you want, sprinkle with a little fresh lemon juice as well.) Add back a little of the reserved pasta water if you want the pasta a little more loose, or if it is too dry. Links: Easy Roasted Lemon Pesto Turkey from Sarah's Cucina Bella
Nutrition Facts : Calories 510 kcal, Carbohydrate 45 g, Cholesterol 169 mg, Fiber 7 g, Protein 32 g, SaturatedFat 5 g, Sodium 413 mg, Sugar 10 g, Fat 25 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
PESTO TURKEY
From "The Healing Foods Cookbook". Turkey is helpful to building your immune system as well as wound healing. Oil is said to help lower cholesterol if used in place of other saturated fats, and garlic is said to help lower the risk of heart disease. All around this recipe looks like a great one to me!
Provided by megs_
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, process the basil and garlic until well chopped. With the machine running, add the oil in a stream. Process until a smooth paste forms.
- Cut four large squares of foil. Coat one side with nonstick spray.
- Divide the cutlets among the foil. Spread each with 1 tablespoon of the basil pesto.
- Top with mushrooms and tomatoes. Cover with the remaining pesto. Sprinkle with cheese and pine nuts.
- Fold the foil to enclose the filling and seal tightly. Place the packets on a baking sheet.
- Bake at 375°F for about 20 minutes.
Nutrition Facts : Calories 370.1, Fat 23.9, SaturatedFat 3.8, Cholesterol 70.3, Sodium 119.2, Carbohydrate 8.4, Fiber 3.1, Sugar 3.6, Protein 31.8
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh, flavorful pesto and a high-quality deli meat.
- If you don't have a toaster oven, you can also make these toasterdillas in a regular oven. Just preheat the oven to 375 degrees Fahrenheit and bake the toasterdillas for 10-12 minutes, or until the cheese is melted and bubbly.
- These toasterdillas are a great way to use up leftover turkey. If you have some leftover turkey from a holiday meal, shred it and use it in place of the deli meat.
- Feel free to get creative with your ingredients. You can add other toppings to your toasterdillas, such as sliced tomatoes, onions, or peppers.
- Serve the toasterdillas with your favorite dipping sauce. Some good options include marinara sauce, ranch dressing, or salsa.
Conclusion:
Turkey pesto toasterdillas are a quick and easy meal that is perfect for a busy weeknight. They are also a great way to use up leftover turkey. With a few simple ingredients, you can have a delicious and satisfying meal in no time.
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