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This Thanksgiving, I am using leftovers to make a Thanksgiving Quesadilla! We all need some ideas to use up the extra food from the big feast, and this turkey quesadilla is the solution. Skip the sandwich and make this turkey quesadilla instead!
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“I can’t believe I hadn’t thought of leftover quesadillas! Brilliant! And so versatile. ” -Mel
Easy Turkey Quesadilla
We make so much food for the big feast, and we end up with soooo many leftovers. They crowd the fridge and call out to you for days, begging to be eaten. I am so glad to have the perfect way to use up all that turkey and also have something really fun to eat that doesn’t make you feel like you’re eating days-old leftovers.
What I love most about this Thanksgiving leftover recipe is how flexible it is. You can toss in whatever you’ve got—yes, even mashed potatoes—and it all melts together into something delicious. Got sweet potatoes? Add them! Leftover broccoli casserole? Perfect! Pick your favorite flavors, layer them up, and let the quesadilla magic happen. There’s really no wrong way to do it, and that’s what makes it so fun.
Tips for Beginners
- Flipping the tortilla can be a little tricky. To avoid spills, use a spatula to slide the quesadilla onto a small plate. Cover with another plate; flip; remove the top plate and slide it all back into the skillet.
- Don’t overload the wraps with food. Pay attention to the quantities listed in the recipe to avoid soggy, leaking quesadillas.
- The sage leaves can be chopped to spread the flavor throughout. You can also use dried sage.
- If you’re repurposing cheese from Thanksgiving appetizers, you can use thinly sliced or cubed cheese—no need to shred it.
Thanksgiving Quesadilla Recipe (Turkey Quesadilla)
Ingredients
- 4 whole wheat tortillas
- 2 cups Thanksgiving turkey chopped into small pieces
- ½ cup cranberry sauce
- 2 cups shredded cheese I used cheddar, Asiago, and pepper jack
- ¼ cup chopped fresh sage
Instructions
- Spray a large skillet with olive oil and heat over medium heat.
- Place the first wrap in the bottom of the skillet and top with ¼ cup cheese, ½ cup turkey, ¼ cup cranberry sauce, ⅛ cup sage, another ¼ cup cheese, and the second wrap. Grill for about 5 minutes on each side, or until melty and delicious.4 whole wheat tortillas, 2 cups Thanksgiving turkey, ½ cup cranberry sauce, 2 cups shredded cheese, ¼ cup chopped fresh sage
- Take off the heat and cut into quarters to serve. Repeat with other ingredients to make a second quesadilla.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Thanksgiving Quesadillas Step by Step
Coat a skillet with oil: Spray a large skillet with olive oil and heat over medium heat.
Prepare the wrap: Place the first wrap in the bottom of the skillet and top with ¼ cup cheese, ½ cup turkey, ¼ cup cranberry sauce, ⅛ cup sage, another ¼ cup cheese, and the second wrap. Grill for about 5 minutes on each side, or until melty and delicious.
Cut and repeat: Take off the heat and cut into quarters to serve. Repeat with other ingredients to make a second quesadilla.
Serve: Serve and enjoy.
How to Store
Store leftover Thanksgiving quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a pan set over medium-low heat, flipping once, until warmed through and melty.
To freeze these turkey quesadillas, I recommend cutting them into wedges and stacking them in an airtight container or Ziplock bag. They will keep for up to 3 months. Bake directly from frozen in a 350°F oven for 10-15 minutes, or until warmed through and melty.
Serving Suggestions
Serve your Thanksgiving quesadilla with some turkey gravy for dipping and a side of simple basmati rice, these honey and herb sweet potato fries, or make a batch of refried beans.
I MADE SAGE BROWN BUTTER VS CHOPPED SAGE.
That sounds delicious, Rick!
Butter the outside of the quesadillas and put into a HOT pan. When done with the outside of the quesadilla, put in the oven for 5-8 minutes at 400 degrees and immediately salt the outsides of the quesadilla. Let rest, slice and serve. I guarantee you, by doing it this way, these quesadillas will be the crispiest, tastiest and most flaky quesadillas you will ever eat.
Thanks for sharing, John!
Is the 753 calories for the whole quesadilla or per serving?
per quesadilla :)
Quick and tasty way to use some leftovers. The sage is great (if you like it). For a little more zing, use sharp cheddar and pepper jack cheese. Definitely serve this immediately to keep the flavors. I tried one that had cooled and it just went blah.
Great suggestions!! I’ll have to try those out!
Hi Becky!
I can’t believe I hadn’t thought of leftovers vet quesadillas! Brilliant! And so versatile.
May I use this recipe and an image in a Thanksgiving leftovers recipe roundup?
Thank you!
I am looking forward to making this recipe as part of my holiday leftover meal planning & sharing it w/my cooking friends, but I have a question. The amount of ingredients listed does not seem to match the directions for assembly. For example, 1/2 cup turkey per quesadilla would use 1 cup total, not 2 .. & 1/2 cup of the shredded cheese combo per tortilla would use 1 cup total, not 2. It appears this question has already been asked, but I do not see an answer Can you clarify pls. Thanks :-)
I’m confused. In 1st quesadilla you used 1/2 c turkey or only 1/4 of the total 2 C, and the same with the cheese. So did you list more than enough in the recipe or did you get it wrong in the directions?
Nice recipe, but the 20 trackers that you try to place on my computer are excessive to say the least. YOU are in control of the content here, if your host can’t remove the trackers, find ANOTHER! 20 is ridiculous!
Saw your quesadilla recipe in a Good Housekeeping round up and it was perfect timing because I was just thinking of things to do with leftover Thanksgiving turkey – since Thanksgiving is right around the corner. This looks amazing!
can you post some more pictures of the finished product?