Cali Club Quesadillas

"This is a mash-up of the classic diner sandwich and mexican grilled cheese—with the works." –Rach
Publish date:
Cali Club Quesadillas

Recipe by Rachael Ray

  • Makes 4 to 6 quesadillasServings


  • 1 tbsp. vegetable oil
  • 4 slices meaty bacon, finely chopped
  • 1 small onion, finely chopped
  • 1 large jalapeño chile, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 lb. ground turkey
  • Salt and pepper
  • 1 tbsp. (about a palmful) chili powder (I like Gebhardt)
  • 1 1/2 tsp. (about 1/2 palmful) ground coriander
  • 1 1/2 tsp. (about 1/2 palmful) ground cumin
  • 1 tsp. (about 1/3 palmful) dried oregano (preferably Mexican)
  • 1 1/2 cups grated pepper Jack
  • 1 1/2 cups grated yellow cheddar
  • 1 cup Mexican crema or sour cream
  • 4 large flour tortillas (11 to 12 inches) or 6 medium flour tortillas (8 to 10 inches)
  • Cooking spray
  • 1 avocado, thinly sliced
  • 1 large heirloom tomato or beefsteak tomato, seeded and chopped
  • Pickled jalapeño slices, fresh cilantro leaves, and lime wedges, for serving


1. In a large cast-iron skillet, heat the oil, one turn of the pan, over medium-high. Add the bacon. Cook, stirring often, until the fat begins to render, 2 to 3 minutes. Add the onion, chile, and garlic. Cook, stirring often, until the onion softens, 2 to 3 minutes. Add the turkey; season with salt and pepper. Cook, stirring occasionally and breaking up the meat with a spoon, until the turkey is browned, about 5 minutes. Season with the chili powder, coriander, cumin, and dried oregano. Add 1/2 cup water. Cook, stirring often, until the water is absorbed, 5 to 7 minutes. Reduce heat to low. 

2. In a medium bowl, mix both cheeses with the crema.

3. Heat a large nonstick skillet or griddle over medium to medium-high. Spray 1 tortilla lightly with cooking spray and add to the skillet. Cook the tortilla until blistered in spots, about 1 minute. Flip the tortilla over. Top half of the tortilla with a quarter of the turkey filling, a few slices of avocado, some chopped tomato, and a quarter of the cheeses. Fold the tortilla over the fillings and cook, turning a few times, until the cheeses melt, about 2 minutes. Repeat with the remaining tortillas and fillings.

4. Cut the quesadillas into wedges. Top with pickled jalapeño slices and cilantro. Serve with lime wedges.