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Home » Holiday » Turkey Quesadilla

Turkey Quesadilla

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
November 23, 2021
5 from 2 votes


Last Updated June 23, 2023 | 0 Comments

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This Turkey Quesadilla is a creative way to use up leftover cranberry sauce and turkey this Thanksgiving. It’s incredibly quick and easy and makes a satisfying lunch or dinner.

Leftover Cranberry and Turkey Quesadillas with Asiago and White Cheddar Cheese quartered

Turkey Quesadilla Recipe

This leftover Thanksgiving turkey quesadilla is the perfect way to keep leftovers exciting. With plenty of melty cheese, juicy turkey, and tangy cranberry sauce sandwiched between buttery pan-fried tortillas, it’s hard to go wrong. Make these for a quick lunch or dinner the day after Thanksgiving–after a long day working in the kitchen, this 10-minute meal will be such a relief! The Asiago and white cheddar combo is the perfect flavorful match for the savory turkey and sweet cranberry sauce. You’ll never go back to the simple, boring turkey sandwiches of last year (kidding, I love turkey sandwiches!)

What is the Best Cheese to Use for Quesadillas?

I must say, the white cheddar and Asiago combo this recipe calls for is tough to beat. But any cheese you have on hand will work–Swiss cheese, mozzarella cheese, provolone cheese, pepper jack cheese, Monterey jack cheese, a different variety of cheddar cheese, goat cheese, brie cheese, or even a non-dairy cheese will work wonderfully.

turkey quesadillas in skillet

How to Make a Turkey Quesadilla

Heat a large skillet over medium-high heat and melt a little butter. Then, reduce the heat to medium-low and add a tortilla to the skillet (ensuring the whole bottom is coated in the butter).

Then, working quickly, add a small layer of grated cheese on top of the tortilla, followed by turkey, a sprinkle of cheese, a layer of cranberry sauce, and one final layer of cheese. Gently press another tortilla on top and cover the skillet to help melt the cheese.

When the bottom of the tortilla is golden brown, and the cheese has melted, carefully flip the quesadilla and cook until the other side is golden brown as well.

Transfer the quesadilla from the skillet to a cutting board and allow it to cool slightly before slicing. Garnish as desired with chopped thyme or rosemary.

How to Serve

You can serve this delicious quesadilla with Mexican sides like rice and refried beans or with more Thanksgiving leftovers like Brussels sprouts, mashed potatoes, stuffing, or a simple green salad. A sweet salsa like cranberry salsa or a mango salsa and sour cream would both be delicious on the side.

Leftover Cranberry and Turkey Quesadillas with Asiago and White Cheddar Cheese cooking in skillet

Storage and Freezing

These turkey quesadillas should last in the fridge in an airtight container for 3-4 days. I don’t recommend freezing them, but they’ll be safe to eat if frozen for up to two months.

More Mexican Recipes:

  • Mexican Street Corn Bacon Nachos
  • Mexican Birria
  • Mexican Meatball Soup (Albondigas Soup)
  • Caldo de Pollo Recipe (Mexican Chicken Soup)
  • Carne Asada Tacos

If you try making this Turkey Quesadilla Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

quartered Leftover Cranberry and Turkey Quesadillas with Asiago and White Cheddar Cheese stacked up
Leftover Turkey Quesadillas with Asiago and White Cheddar Cheese

Turkey Quesadilla

5 from 2 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
This Turkey Quesadilla is a creative way to use up leftover cranberry sauce and turkey this Thanksgiving. It’s incredibly quick and easy and makes a satisfying lunch or dinner.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Main Course
Cuisine American, Mexican
Servings 2 serving
Calories 463 kcal

Ingredients
 
 

  • 2 large flour tortillas
  • 1 tablespoon Butter
  • ½ cup White cheddar cheese - grated
  • ½ cup Asiago cheese - grated
  • ¼ lb Leftover turkey breast - chopped
  • ¼ cup Cranberry Sauce - homemade or store-bought
  • Finely chopped fresh thyme or rosemary - for garnish (optional)
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Instructions
 

  • Heat a large skillet over medium high heat. Add approximately 1 tablespoon of butter to the skillet and allow it to melt. When butter is melted, reduce heat to medium-low and add 1 tortilla to the skillet, making sure the entire bottom side gets coated in the butter.
  • Working quickly, place a small layer of grated cheese on top of the tortilla, followed by the chopped (or sliced) leftover turkey, sprinkle of cheese, layer of cranberry sauce and a final layer of cheese. Gently press the other tortilla on top and cover the skillet with a lid to help accelerate the cheese melting process.
  • When bottom is golden brown and cheese has melted, (very) carefully flip over the entire quesadilla and allow the remaining side to cook until golden brown.
  • Transfer quesadilla from skillet to cutting board and allow 1-2 minutes to cool before cutting. Garnish with fresh chopped thyme or rosemary, if desired.

Nutritional Information

Calories: 463kcal | Carbohydrates: 30g | Protein: 30g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 92mg | Sodium: 959mg | Potassium: 233mg | Fiber: 1g | Sugar: 14g | Vitamin A: 655IU | Vitamin C: 0.7mg | Calcium: 539mg | Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Cranberry Turkey Quesadillas, Leftover Cranberry and Turkey Quesadillas, Leftover Turkey Quesadillas, Turkey Quesadillas
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

47 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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