by Ms. Natasha Haynes, MSU Extension Service
Thanksgiving festivities have come to an end, and you probably have an abundance of leftover turkey and cranberry sauce.
This Turkey Cranberry Quesadilla is a fresh take on the turkey sandwich and is just as easy.
If you don’t have cranberry sauce, try using dried cranberries. For a little extra flavor, try adding a dash of cayenne pepper or chili powder before folding the quesadilla in half.
Turkey Cranberry Quesadilla
- 1 (8-inch) whole wheat tortilla
- 2 tablespoons shredded mozzarella cheese
- 2 tablespoons cranberry sauce or dried cranberries
- 2 tablespoons cooked turkey, chopped or shredded
- 1/3 cup spinach
Sprinkle shredded cheese evenly over one half of the tortilla. Add cranberry sauce or dried cranberries, turkey, and spinach, then fold the tortilla in half over the filling.
Heat a medium skillet over medium heat (300 degrees in an electric skillet). Lightly spray with cooking spray, then place tortilla in the skillet.
Cover and cook for 2 to 3 minutes on each side, or until the outside is golden brown and contents are heated through.
Refrigerate leftovers within 2 hours.
For extra flavor: add a dash of cayenne pepper or chili powder before folding the quesadilla in half.
You can substitute beans, tofu, or other cooked meat for the turkey.
Thanks to the University of Georgia Extension for this recipe!
Get more fold-and-go recipes in our new MSU Extension Publication 3567, “Fold and Go Meals.”
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