Skip to main content

Turkey Cranberry Quesadilla

A quick and simple meal with warm turkey and sweet and tangy cranberry sauce.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Recipe Card
Plate of golden tortillas folded over turkey, cranberry and spinach filling.
Prep time: 5 minutes
Cook time: 5 minutes
Makes: 1 quesadilla
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Lightly grease and preheat a medium skillet over medium heat (300 degrees F in an electric skillet). Lay a tortilla flat on the skillet.
  4. Sprinkle cheese evenly over one half of the tortilla. Add cranberry sauce, turkey and spinach. Fold empty half of tortilla over filling.
  5. Cover and cook on each side for 2 to 3 minutes, or until outside is golden brown and inside is heated through.
  6. 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.

Comments

This is a surprisingly delicious combination! It was popular at a tasting that I did recently. The contrast of flavors works really well: sweet, tart, rich, and earthy. I love cranberries so it's fun to have a new way to include them or use leftover cranberry sauce. 

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!

You might also like...

Recipes A to Z (without photos)

Red Wine Vinaigrette
Jar of vinaigrette dressing served on a salad.

Red Wine Vinaigrette

A combination of Italian spices, bright vinegar and tangy mustard makes a dressing to use in a variety of dishes.
Prepare:
10 minutes
Makes:
½ cup
Succotash
Bowls filled with a variety of vegetables and okra.

Succotash

Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
5 ½ cups
Eggplant Dip
Eggplant dip garnished with parsley served with a vegetable and cracker plate.

Eggplant Dip

Try this easy eggplant recipe that everyone will love. It's kid-approved!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
1 ½ Cups
Beet Dip
A bowl of beet dip is served with jicama, carrot and celery sticks.

Beet Dip

Fresh earthy flavor combined with tangy lemon and creamy tahini makes this a flavorful and colorful dip!
Prepare:
10 minutes
Makes:
2 cups
Grape Salsa
Medium bowl of grape salsa shown with tortilla chips.

Grape Salsa

A sweet and savory salsa with a bit of spice.
Prepare:
20 minutes
Makes:
2 cups
Fabulous Fig Bars
Oat bars with a fig center on a serving platter.

Fabulous Fig Bars

Sweet and buttery treat with crunchy walnuts and a dash of citrus. For breakfast, snack or on-the-go!
Prepare:
45 minutes
Cook:
30 minutes
Makes:
24 bars (about 2.5 x 2 inches)