Turkey Queso Casserole

Turkey Queso Casserole

  • Duration

    1 hour

  • Serves

    4 to 6
Chef’s notes

Casseroles check all of the boxes—they're easy, delicious, and make for great leftovers. This weeknight staple works for breakfast, lunch, or dinner, and can use mac 'n cheese, tater tots, or rice. The allure comes from utilizing whatever your fridge or pantry has in store. This Southwest take on a Midwest classic is a fun way to kick up the heat on the proverbial “hotdish.”

This is an excellent way to turn a single turkey breast or leg into a meal that feeds the whole family. Pulled turkey legs from the pressure cooker work particularly well, as do grilled breasts.

Ingredients

  • 1 turkey breast, grilled then cubed
  • 8 oz. queso blanco
  • 16 oz. Muenster cheese, grated
  • ¾ cup milk
  • ½ tbsp. salt
  • ½ tbsp. black pepper
  • ½ tbsp. garlic powder
  • 1 cup roasted green chiles, diced
  • 2 (16 oz.) cans corn
  • 2 (16 oz.) cans black beans
  • 2 cups cooked rice
  • Corn tortillas, for topping
  • Oil, for frying tortillas
  • Green onions, for garnish

Also works with

Upland birds, rabbits, squirrel

Preparation

  1. Lightly salt and pepper a turkey breast and grill on medium heat until the internal temp reaches about 150 degrees. Cool and dice into ½-inch cubes. Preheat the oven to 425°F.
  2. Combine 8 ounces of queso blanco with half of the muenster (8 ounces), ¾ cup milk, salt, pepper, and garlic in a small saucepan. Place on medium heat until melted, adding more milk if needed to thin to a queso consistency.
  3. In a large mixing bowl, combine cooked turkey, beans, corn, rice, and green chile. Pour into queso mixture and mix gently until combined. Be careful not to overmix and mash beans. Once mixed, place into a casserole dish and spread out. Top with the remaining 8 ounces of grated muenster.
  4. Place into a 425°F oven for about 20 minutes or until the muenster is nicely melted and slightly browned.
  5. Slice up a few corn tortillas into small squares or strips. Shallow fry on medium heat until crispy. This will add a nice texture contrast to the casserole.
  6. Top casserole with corn tortilla strips and sliced green onions, and serve.
Chef’s notes

Casseroles check all of the boxes—they're easy, delicious, and make for great leftovers. This weeknight staple works for breakfast, lunch, or dinner, and can use mac 'n cheese, tater tots, or rice. The allure comes from utilizing whatever your fridge or pantry has in store. This Southwest take on a Midwest classic is a fun way to kick up the heat on the proverbial “hotdish.”

This is an excellent way to turn a single turkey breast or leg into a meal that feeds the whole family. Pulled turkey legs from the pressure cooker work particularly well, as do grilled breasts.

Ingredients

  • 1 turkey breast, grilled then cubed
  • 8 oz. queso blanco
  • 16 oz. Muenster cheese, grated
  • ¾ cup milk
  • ½ tbsp. salt
  • ½ tbsp. black pepper
  • ½ tbsp. garlic powder
  • 1 cup roasted green chiles, diced
  • 2 (16 oz.) cans corn
  • 2 (16 oz.) cans black beans
  • 2 cups cooked rice
  • Corn tortillas, for topping
  • Oil, for frying tortillas
  • Green onions, for garnish

Also works with

Upland birds, rabbits, squirrel

Preparation

  1. Lightly salt and pepper a turkey breast and grill on medium heat until the internal temp reaches about 150 degrees. Cool and dice into ½-inch cubes. Preheat the oven to 425°F.
  2. Combine 8 ounces of queso blanco with half of the muenster (8 ounces), ¾ cup milk, salt, pepper, and garlic in a small saucepan. Place on medium heat until melted, adding more milk if needed to thin to a queso consistency.
  3. In a large mixing bowl, combine cooked turkey, beans, corn, rice, and green chile. Pour into queso mixture and mix gently until combined. Be careful not to overmix and mash beans. Once mixed, place into a casserole dish and spread out. Top with the remaining 8 ounces of grated muenster.
  4. Place into a 425°F oven for about 20 minutes or until the muenster is nicely melted and slightly browned.
  5. Slice up a few corn tortillas into small squares or strips. Shallow fry on medium heat until crispy. This will add a nice texture contrast to the casserole.
  6. Top casserole with corn tortilla strips and sliced green onions, and serve.

Shop

Essential Meatcrafter™️ Knife
Save this product
Benchmade
$180.00
A hybrid hunting fixed blade with a fine, smooth edge to trim, debone, or slice your preferred cuts of meat. Makes just as much sense in the back of your truck as it does in the kitchen drawer.
Meater+ Bluetooth Thermometer
Save this product
Meater
$99.99
With up to 165 ft Wireless Range, MEATER is the first truly wireless smart meat thermometer.
7 Pack Seasonings Gift Pack
Save this product
Spiceology
$59.99
Bring home the entire Mega Spice Collection and change the way you cook.
The MeatEater Fish and Game Cookbook
Save this product
Penguin Random House
$35.00
The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.
Get the latest in your inbox
Subscribe to our newsletters to receive regular emails with hand-picked content, gear recommendations, and special deals.
Our picks for the week's best content and gear
For the whitetail obsessed, with Mark Kenyon
Redefining our connection to food, with Danielle Prewett
Your one-stop for everything waterfowl, with Sean Weaver
Get out on the water with the MeatEater Fishing crew
Technical hunting apparel
Purpose-built accessories for hunting and fishing
Quality elk, turkey, waterfowl, and deer calls
Save this recipe

Turkey Queso Casserole

Recipe by: Michael Vialpando
Turkey Queso Casserole
  • Duration

    1 hour

  • Serves

    4 to 6
Chef’s notes

Casseroles check all of the boxes—they're easy, delicious, and make for great leftovers. This weeknight staple works for breakfast, lunch, or dinner, and can use mac 'n cheese, tater tots, or rice. The allure comes from utilizing whatever your fridge or pantry has in store. This Southwest take on a Midwest classic is a fun way to kick up the heat on the proverbial “hotdish.”

This is an excellent way to turn a single turkey breast or leg into a meal that feeds the whole family. Pulled turkey legs from the pressure cooker work particularly well, as do grilled breasts.

Ingredients

  • 1 turkey breast, grilled then cubed
  • 8 oz. queso blanco
  • 16 oz. Muenster cheese, grated
  • ¾ cup milk
  • ½ tbsp. salt
  • ½ tbsp. black pepper
  • ½ tbsp. garlic powder
  • 1 cup roasted green chiles, diced
  • 2 (16 oz.) cans corn
  • 2 (16 oz.) cans black beans
  • 2 cups cooked rice
  • Corn tortillas, for topping
  • Oil, for frying tortillas
  • Green onions, for garnish

Also works with

Upland birds, rabbits, squirrel

Preparation

  1. Lightly salt and pepper a turkey breast and grill on medium heat until the internal temp reaches about 150 degrees. Cool and dice into ½-inch cubes. Preheat the oven to 425°F.
  2. Combine 8 ounces of queso blanco with half of the muenster (8 ounces), ¾ cup milk, salt, pepper, and garlic in a small saucepan. Place on medium heat until melted, adding more milk if needed to thin to a queso consistency.
  3. In a large mixing bowl, combine cooked turkey, beans, corn, rice, and green chile. Pour into queso mixture and mix gently until combined. Be careful not to overmix and mash beans. Once mixed, place into a casserole dish and spread out. Top with the remaining 8 ounces of grated muenster.
  4. Place into a 425°F oven for about 20 minutes or until the muenster is nicely melted and slightly browned.
  5. Slice up a few corn tortillas into small squares or strips. Shallow fry on medium heat until crispy. This will add a nice texture contrast to the casserole.
  6. Top casserole with corn tortilla strips and sliced green onions, and serve.