Turkey Cranberry Quesadilla
Notes
Video
Cooking for a Crowd
Recipe Notes
- Substitute beans, tofu, or other cooked meat for the turkey.
- For extra flavor, add a dash of cayenne pepper or chili powder before folding the quesadilla in half.
Ingredients
1 8-inch whole-wheat tortilla
2 Tablespoons shredded mozzarella cheese
2 Tablespoons cranberry sauce or dried cranberries
2 Tablespoons chopped or shredded cooked turkey
⅓ cup spinach
Directions
- Wash hands with soap and water.
- Lightly grease and preheat a medium skillet over medium heat (300 degrees F in an electric skillet).
- Sprinkle 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.
- Place the 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.
Notes
- Substitute beans, tofu, or other cooked meat for the turkey.
- For extra flavor, add a dash of cayenne pepper or chili powder before folding the quesadilla in half.
Comment
We had a quesadilla taste test, with a class of adults, using this recipe and the Pear Quesadilla recipe, and it was a tie -- everyone liked both recipes. We used chicken instead of turkey, but this recipe was still a big hit. Even people who HATED spinach liked it (I did use fresh spinach, so that made a difference)!
Another awesome recipe -- thanks Food Hero!