Leftover Cranberry and Turkey Quesadillas with Asiago and White Cheddar Cheese
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5 from 1 vote

Leftover Cranberry and Turkey Quesadillas with Asiago and White Cheddar Cheese

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 2 serving
Calories: 463kcal
Author: Jessica Randhawa


  • 2 large flour tortillas
  • 1 tbsp Butter
  • 1/2 cup White cheddar cheese, grated
  • 1/2 cup Asiago cheese, grated
  • 1/4 lb Leftover turkey breast, chopped
  • 1/4 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.


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
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