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