By: Amy on  |Updated:
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Turkey & Cranberry Quesadillas area quick and easy way to use up leftover turkey. They aregooey, hearty, tart, and sweet all wrapped up between two buttery and crispy tortilla shells.No complaints about leftovers on this one!
This year we went to my Mom’s for Thanksgiving. Thanks, Mom! I’ve hosted Thanksgiving at my house for years.
I like hosting for lots of reasons, maybe because I’m a homebody, maybe because I like to cook, maybe because it’s really hard for us to get away from the dairy (you know the cows still need to be taken care of on holidays), or maybe because I love Thanksgiving leftovers!
My mom must have known that I love leftovers because she sent me home with a jar of cranberry sauce, some turkey, rolls, and pumpkin rolls. I was so excited!
Quesadillas are my #1 way to use leftovers. There is just something about gooey melted cheese inside a buttery, crispy tortilla. It’s true love! And it’s easy! I’ll show you how to make a seriously tasty Turkey & Cranberry Quesadilla that will make you wish you had more leftovers!
Sprinkle grated Swiss cheese all over one side of a tortilla. Think of the cheese like glue. You want it between all the layers to hold everything together.
Add turkey. I pulled it apart, kind of shredding it, with my fingers. Fingers are great kitchen tools! Then add more cheese.
Next spread cranberry sauce over those layers. I used homemade cranberry relish because that’s what my Mom gave me. You could use canned cranberry sauce.
Of course, you need another layer of cheese. Remember it’s the glue? And you consuming lots of cheese, is how I earn my money. My kids are getting more and more expensive, so do me a favor and eat lots and lots! Okay? Thanks!
Put the other tortilla on top of the whole thing. Over medium heat, melt some butter in a skillet. As soon as the butter ismelted, add the quesadilla.
I like to cover mine with a lid because it helps warm the whole quesadilla (that was a tip from a friendly reader and it works really well). Let fry until golden brown. Flip and let the other side get brown.
Remove to a cutting board. Allow resting for a minute or two. Cut into wedges.
I sprinkled my quesadillas with a little chopped parsley. Isn’t it pretty?
Sometimes when recreating my leftovers into something new it creates a huge pan, or pot, of a new kind of leftover. Then I’m stuck eating the leftovers, created from leftovers, forever.
With quesadillas, it’s easy to make exactly how many you want. Trust me, make Turkey & Cranberry Quesadilla for each person. You won’t be able to stop eating them! (By the way, I’m on a cranberry kick. You might get another cranberry recipe again soon!)
Turkey & Cranberry Quesadillas
5 from 1 vote
Author Amy
Course Leftovers, Quesadilla, Quick and Easy
Cuisine American
Servings 1
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Turkey and Cranberry Quesadillas are quick and easy way to use up leftover turkey. They are gooey, hearty, tart, and sweet all wrapped up between two buttery and crispy tortilla shells. No complaints about leftovers on this one!
Ingredients
- 2 flour tortillas
- 1/2 to 1 cup shredded Swiss cheese
- 1/2 cup shredded Turkey
- 1/4 c. cranberry sauce
- 1 T. butter
- chopped parsley for garnish
Instructions
Sprinkle grated Swiss cheese all over one side of a tortilla.
Add turkey. I pulled it apart, kind of shredding it, with my fingers.
Then add another layer of cheese.
Next spread cranberry sauce over those layers.
Sprinkle another layer of cheese.
Put the other tortilla on top of the whole thing. Melt butter in a skillet,over medium heat. As soon as the butter is melted add the quesadilla. I like to cover my skillet with a lid because it helps warm the whole quesadilla. Let fry until golden brown. Flip, cover with a lid, and let the other side get brown.It should take just a few minutes
Remove quesadilla to a cutting board. Allow to rest for a minute or two. Cut into wedges.
I sprinkled my quesadillas with a little chopped parsley.
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