When the holiday bustle dies down and you still have a fridge full of leftovers, I always turn to my trusty Turkey Cranberry Quesadillas. This simple dish has made more than a few busy weeknights feel like a cozy celebration. Turkey Cranberry Quesadillas are the perfect blend of savory turkey, tangy cranberry sauce, and melty cheese all wrapped up in a crisp, buttery tortilla. It’s like the best parts of Thanksgiving tucked into an easy, handheld meal.
The first time I tried Turkey Cranberry Quesadillas, I remember thinking, “Why didn’t I make these sooner?” It was right after a big Thanksgiving, and I was tired of the usual leftover sandwich routine. A little experiment on a whim turned into a family favorite that we keep coming back to. These quesadillas fit neatly into my cooking rhythm—they’re quick to throw together but yield that warm, satisfying feeling you want from comfort food.
I’m always surprised at how easy the flavors come together and how much satisfaction these quesadillas bring. If you’re like me, juggling a busy schedule but craving something tasty and dependable, this leftover turkey quesadilla is a solid go-to. It’s not fussy or complicated. Just good food that feels special.
If you’ve ever wondered how to turn that leftover turkey and cranberry sauce into something different and delicious, I invite you to join me in making Turkey Cranberry Quesadillas. It’s a simple solution for busy nights, and I promise, once you try this cranberry sauce quesadilla, it might just become part of your regular meal rotation too.
What You’ll Need for This Turkey Cranberry Quesadillas:
To make this satisfying Turkey Cranberry Quesadillas, keep things simple but flavorful with these ingredients:
- 2 cups cooked turkey, shredded or chopped (Leftover works perfectly here)
- 1 cup shredded cheese (I use a mix of sharp cheddar and Monterey Jack for meltiness)
- ½ cup cranberry sauce (Homemade or store-bought cranberry sauce quesadilla-style works great)
- 4 large flour tortillas (You can swap for whole wheat or gluten-free tortillas if needed)
- 2 tablespoons butter (For that golden, crispy finish)
- Optional: ¼ cup chopped green onions or fresh herbs (adds a fresh kick)
You’ll find most of these ingredients at any grocery store—especially around the holidays when turkey and cranberry sauce are readily available. If you don’t have sharp cheddar on hand, a good melting cheese like mozzarella is a fine substitute. This makes the Turkey Cranberry Quesadillas pretty budget-friendly, especially when made from leftovers.
A quick prep tip: shred your turkey finely and slice the green onions before you start assembling. It saves time in the cooking process. I always toss in a little extra cheese because, honestly, who can resist that gooey layer in a cranberry sauce quesadilla?
Store leftovers like turkey and cranberry sauce in airtight containers in the fridge for up to 4 days. If you want to prep ahead, you can even chop turkey and store it ready for quesadilla assembly later.
Here’s a little secret: a sprinkle of black pepper over the turkey before assembling adds a subtle warmth that deepens the flavor without overpowering the sweet cranberry.
How to Make This Turkey Cranberry Quesadillas:
Let’s walk through this Turkey Cranberry Quesadillas step-by-step, just like we’re in the kitchen together.
- Prep your ingredients first: Have your turkey shredded, cheese measured, and cranberry sauce at the ready. This makes the whole process smooth and stress-free.
- Heat your skillet over medium heat: I like to melt about half a tablespoon of butter in the pan before the quesadilla goes down. The difference in crispness and flavor is worth it.
- Assemble your quesadilla: Place one tortilla on a flat surface. Spread about ½ cup of shredded turkey evenly over half of the tortilla. Next, spoon on 2 tablespoons of cranberry sauce over the turkey. Add a generous ¼ cup of cheese, and sprinkle a few chopped green onions if you’re using them.
- Fold the tortilla over: Press gently to flatten.
- Cook in the skillet: Slide the quesadilla into your buttered skillet. Cook about 3-4 minutes on one side, until golden brown and crispy. Use a spatula to flip carefully, then cook another 3-4 minutes on the other side until the cheese is melted and the tortilla is firm.
- Repeat for the remaining quesadillas: Add a bit more butter if your pan gets dry, and remember to keep the heat moderate so nothing burns.
From start to finish, this Turkey Cranberry Quesadillas takes about 20 minutes, which is pretty speedy when you want a tasty meal on the table fast.
Kitchen tip: While that first quesadilla cooks, you can start warming any sides or prepping a simple salad. It’s a nice multitasking move that helps dinner come together smoothly.
If your quesadilla looks a little shy on cheese or cranberry, don’t worry—this recipe is forgiving. You can adjust the amounts to suit your taste. The key is balancing the turkey’s savoriness with that wonderful cranberry zing.
I’ve found that letting the quesadillas rest a minute after cooking helps the cheese settle so they don’t ooze too much when you cut them.
I’ve made these Turkey Cranberry Quesadillas many times, and every batch feels like a little holiday treat you can pull from your everyday routine.
If you enjoy this, you might love the Light Cranberry Turkey Quesadilla—another delicious twist on the classic.
Serving Your Turkey Cranberry Quesadillas:
Turkey Cranberry Quesadillas are a real crowd-pleaser served any time of year. I like to keep the sides simple for the best balance.
This dish truly shines when served with a fresh green salad tossed in a light vinaigrette. The acidity cuts through the richness and keeps the meal feeling fresh and bright. Steamed green beans or roasted root veggies also work beautifully for a heartier plate.
For a casual gathering, these quesadillas are perfect sliced into wedges and shared. Pair them with tangy sour cream or a simple chipotle mayo for extra flavor. Serving your Turkey Cranberry Quesadillas with a side like sweet potato fries brings out the cozy vibes we love during the holidays.
These quesadillas are a perfect fit for a quick family dinner, lunch boxes, or even a last-minute party snack. My friends have asked for this Thanksgiving quesadilla recipe a few times now, which always feels like a win.
Presentation tip: Cut into neat triangles and stack them with a little parsley on top for a bright, inviting look.
Leftover turkey quesadillas make great next-day meals, too—pop them back in a skillet or warm gently in the oven. If you want to mix things up, try wrapping them as a turkey and cranberry wrap using a large tortilla or flatbread instead.
For seasonal variation, I once tossed in diced apples along with turkey and cranberry sauce for a fresh crunch. It was a delicious spin on this classic!
If you’re looking for more hearty meals using leftover turkey, be sure to check out my Turkey Pot Pie with Biscuit Topping recipe—another family favorite.
Common Questions About This Turkey Cranberry Quesadillas:
Can I make parts of this Turkey Cranberry Quesadillas ahead of time?
Yes! You can chop and shred turkey and keep it in the fridge for up to 3 days before assembling. Cranberry sauce is shelf-stable but keep it refrigerated once opened. Assemble the quesadillas just before cooking for best results.
What’s a good substitute for cheese in this Turkey Cranberry Quesadillas?
If avoiding dairy, a plant-based cheese can work well. I’ve also used sliced vegan cheddar with good results. For a lighter version, try cottage cheese or creamy ricotta, though melt and texture will differ.
How can I adjust this Turkey Cranberry Quesadillas for more or fewer people?
Scaling is easy—simply multiply or reduce ingredients based on servings. Leftover turkey quesadilla pairs well as a single portion, so ½ cup turkey per quesadilla is a good rule of thumb.
Can I use a different type of tortilla?
Absolutely! Whole wheat, spinach, or gluten-free tortillas all play nicely here. Just watch cooking time as some tortillas crisp faster.
What if I don’t have leftover turkey?
Cooked chicken works as a substitute and pairs beautifully with cranberry sauce. Some friends have even used diced ham or roasted veggies in a holiday quesadilla idea.
How spicy is this Turkey Cranberry Quesadillas?
Traditionally it’s mild, but you can add a dash of chipotle powder or a drizzle of hot sauce if you want some heat. I recommend trying the Turkey Quesadillas with Chipotle Cranberry Sauce Recipe for a smoky twist.
Can I freeze Turkey Cranberry Quesadillas?
While freezing is possible, the cranberry sauce can change texture. If freezing, wrap each quesadilla tightly and reheat gently to keep crispness.
Do I have to use fresh herbs or green onions?
Not at all! These are just an optional fresh element. Dried herbs or none at all work just fine in your Turkey Cranberry Quesadillas.
For more ideas and discussions, you might enjoy this community post on leftover turkey quesadillas for dinner. Fellow cooks share their tips and variations.
Final Thoughts on This Turkey Cranberry Quesadillas:
This Turkey Cranberry Quesadillas holds a special place in my recipe collection because it turns everyday leftovers into something that feels a little festive and a lot comforting. It’s such a satisfying dish when you want simple but full-flavored food.
My Top Tips for This Turkey Cranberry Quesadillas:
- Use sharp, melty cheese for the best stretch and flavor.
- Don’t rush the cooking; a medium heat crisp ensures the tortilla stays golden without getting burnt.
- Add a little extra cranberry sauce for that perfect sweet-tart contrast.
Over the years, I’ve enjoyed three delicious variations: adding spinach for a green boost, swapping in a bit of Dijon mustard for tang, and topping with crushed pecans for a festive crunch. The classic version with just turkey, cranberry, and cheese is still the one my family requests the most.
I encourage you to make this recipe your own. Play with add-ins or sides until it feels like your perfect leftover turkey quesadilla. What I hope you love most is how quick, satisfying, and joyful this dish is to make—comfort food that fits right into your busy life.
If you find joy in this, be sure to check out my cranberry-orange scones recipe for another sweet twist on cranberries. It’s a lovely companion to your meals and shows how versatile cranberry can be in your kitchen.
So here’s to making good food with confidence and sharing Turkey Cranberry Quesadillas with those you love. Happy cooking, friends!
Turkey Cranberry Quesadillas
Deliciously savory and sweet, Turkey Cranberry Quesadillas combine tender turkey, tangy cranberry sauce, and melted cheese for a perfect quick meal or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 large flour tortillas
- 2 cups cooked turkey, shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup cranberry sauce
- 1/4 cup sliced green onions
- 1 tablespoon butter
- Optional: sour cream or ranch dressing for serving
Instructions
- Heat a large skillet over medium heat and melt half the butter.
- Place one tortilla in the skillet and evenly sprinkle with 1/2 cup shredded turkey, 1/4 cup cheese, 2 tablespoons cranberry sauce, and some green onions.
- Top with another 1/2 cup cheese and cover with a second tortilla.
- Cook for 3-4 minutes until the bottom tortilla is golden and the cheese begins to melt.
- Carefully flip the quesadilla and cook the other side for another 3-4 minutes until golden and cheese is fully melted.
- Remove from skillet, let cool for a minute, then cut into wedges.
- Repeat with remaining ingredients to make a second quesadilla.
- Serve warm with sour cream or ranch dressing if desired.
Notes
For extra flavor, add a sprinkle of chopped fresh cilantro or a dash of smoked paprika inside the quesadilla before cooking.