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)

Baked Meatballs
A bowl of baked meatballs made with oatmeal and grated carrot is shown on a placemat.

Baked Meatballs

Easy homemade meatballs with vegetables and oats for added moisture, flavor and nutrients!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
21 meatballs
Pickled Cabbage Slaw
Shallow bowl of pickled cabbage and sliced vegetables.

Pickled Cabbage Slaw

Enjoy with pupusas, tacos, quesadillas or grilled fish.
Prepare:
30 minutes
Makes:
6 cups
Autumn Squash Bisque with Ginger
A bowl of smooth squash soup spiced with ginger and garlic is topped with yogurt and chopped parsley.

Autumn Squash Bisque with Ginger

Delicious squash soup seasoned with ginger and pear that’s easy and quick to make for lunch or dinner. Freezes well.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Eggplant Omelet (Tortang Talong)
Plate of pan-fried eggplant omelet served with rice.

Eggplant Omelet (Tortang Talong)

A delicious Filipino dish of baked eggplant dipped in egg and cooked in a skillet. Try it for any meal!
Prepare:
20 to 30 minutes
Cook:
10 minutes
Makes:
2 servings
No-Knead Whole-Wheat Bread
slices of bread from a rustic loaf

No-Knead Whole-Wheat Bread

This recipe uses a long rise time instead of kneading to make a whole-grain bread with nice texture and flavor.
Prepare:
20 minutes + 13 hours rising
Cook:
50 minutes
Makes:
20 pieces
Low-Fat Pumpkin Bread
Platter of sliced pumpkin bread.

Low-Fat Pumpkin Bread

This pumpkin bread is a seasonal favorite, sweetened with applesauce and brown sugar.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
16 slices
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.