Description
A delicious and festive Thanksgiving Quesadilla recipe that creatively uses leftover turkey, cranberry sauce, and a blend of cheeses, perfect for a quick and flavorful meal.
Ingredients
Scale
Quesadilla Ingredients
- 4 whole wheat tortillas
- 2 cups Thanksgiving turkey, chopped into small pieces
- ½ cup cranberry sauce
- 2 cups shredded cheese (cheddar, Asiago, and pepper jack blend)
- ¼ cup chopped fresh sage
Instructions
- Prepare the skillet: Spray a large skillet with olive oil and heat over medium heat to ensure the cooking surface is ready for grilling the quesadilla.
- Assemble and grill the quesadilla: Place one whole wheat tortilla in the skillet, then layer ¼ cup of shredded cheese evenly over it. Add ½ cup chopped turkey, followed by ¼ cup cranberry sauce, and sprinkle ⅛ cup chopped fresh sage. Add another ¼ cup cheese on top before placing the second tortilla on top. Grill the assembled quesadilla for about 5 minutes on each side until the cheese is melted and the tortillas are golden and crisp.
- Serve: Remove the quesadilla from the skillet, cut it into quarters, and serve warm. Repeat the assembly and grilling process with the remaining ingredients to make the second quesadilla.
Notes
- Use whole wheat tortillas for added fiber and nutrition.
- You can customize the cheese blend based on your preference for milder or spicier flavors.
- Fresh sage adds a wonderful aromatic touch—dried sage can be substituted but use less as it is more concentrated.
- If leftover turkey is not available, cooked chicken breast can be a suitable alternative.
- For a crispier quesadilla, cook on a slightly higher heat but monitor carefully to avoid burning.
