Turkey Cranberry Quesadilla
Perfect use for the leftover turkey after the holidays. I might need to make another turkey soon so I can make this turkey cranberry quesadilla again. What’s not to like about this cheesy, gooey, sweet, and tart dish that’s all wrapped up between two tortillas.
I usually make a traditional Thanksgiving meal which means a lot of prep and cooking. This turkey cranberry quesadilla is so good, but one of the reasons I love this recipe is how easy it is to make, and so tasty.
I would definitely use flour tortillas, but try wheat if you prefer.
I’m lucky enough to have an Aldi market near me and I love to use their shredded gruyere and Swiss blend cheese. Not only is it preshredded but the flavor is outstanding. Swiss has the best flavor but use whatever you have on hand.
Who doesn’t have leftover cranberry sauce after the holidays? Whether it’s canned- jellied, whole berry or homemade, definitely this is a must.
I have made this turkey cranberry quesadilla in a skillet and my sandwich press. What I enjoyed best is the crunchiness of the tortilla.
To lighten up this recipe add a salad and make a half recipe. Then you can add a cocktail or dessert.
Turkey Cranberry Quesadilla
Ingredients
- 2 flour tortillas
- 1 cup shredded swiss or swiss gruyere
- 1/2 cup shredded cooked turkey
- 1/4 cup cranberry sauce
- 1 tbsp butter
- chopped parsley-garnish
Instructions
- Sprinkle 1/2 the cheese over 1 side of the tortilla.
- Add turkey and the cranberry sauce.
- Then sprinkle the rest of the cheese over the top of the cranberry sauce.
- Put the second tortilla on top of the cranberry sauce. Melt butter in the skillet over medium heat and add the quesadilla. When golden brown flip over. Place a lid on the skillet to help melt the cheese quicker. Brown the other side which should take a couple of minutes.
- Remove quesadilla to cutting board. Let rest for a couple of minutes. Cut into wedges.
- Garnish with parsley and serve.