Thanksgiving Quesadilla Recipe (Turkey Quesadilla)

thanksgiving leftover quesadillas stacked

Thanksgiving Quesadilla Recipe (Turkey Quesadilla)

Course: Main Course, Sandwiches

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 872kcal

Author: Becky Hardin - The Cookie Rookie

This Thanksgiving Quesadilla gives me so much to be thankful for. It's easy, it's versatile, and it's absolutely delicious. It's the perfect Thanksgiving leftover recipe to use up all that turkey.

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Ingredients

4 whole wheat tortillas
2 cups Thanksgiving turkey chopped into small pieces
½ cup cranberry sauce
2 cup 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.
Take off the heat and cut into quarters to serve. Repeat with other ingredients to make a second quesadilla.

Notes

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 in the quesadillas-- no need to shred it.

Storage: Store Thanksgiving quesadillas in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Nutrition