Turkey Quesadilla Recipe
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.
Servings: 2 serving
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)
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.
Nutrition
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
