Leftover Turkey Jack Quesadillas with Cranberry Salsa

Leftovers. Is your fridge full of them today?

We packed up a container full of good stuff when we left my mom’s yesterday. The only thing better than the Thanksgiving meal itself is getting to enjoy the leftovers for days on end afterward 🙂

Leftover Turkey Jack Quesadillas with Cranberry Salsa

We’ll reheat the leftovers as is once or twice, but after that I’m all about switching it up. And given our love of Mexican food, that’s the direction we end up going fairly often; these cranchiladas were hugely popular last year. Sometimes I’m too lazy to assemble the enchiladas or wait 45 minutes for them to bake though, and in that case, turkey jack quesdillas are the answer. Simple. Cheesy. And seriously delicious.

As good as the quesadillas are on their own, the cranberry salsa is next level. If you have leftover cranberry sauce, you have to make it. Just trust me on this one. It’s the twist that makes this feel like anything but just another leftover meal.

Leftover Turkey Jack Quesadillas with Cranberry Salsa

PS – Want more leftover ideas? I shared over 15 recipes on Wednesday and we talked Monte Cristos on Tuesday!

Leftover Turkey Jack Quesadillas with Cranberry Salsa
adapted from Cooking Light, November 2004 (via MyRecipes)

{Note: for the quesadillas, I really didn’t measure the quantities of turkey and cheese so the measurements below are really just guidelines.}

1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped scallions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 small apple, cored and finely diced
1 jalapeño pepper, seeds and ribs removed, minced

1/4 cup sliced scallions
1 cup (4 oz) shredded Pepper Jack cheese
8 (8-inch) flour tortillas
2 cups shredded cooked turkey
sour cream, for serving

To make the salsa: Add all of the ingredients to a small bowl and mix to combine. Season to taste with salt and pepper, if desired. Cover and store in the refrigerator until ready to use.

To make the quesadillas: Set a large skillet over medium-high heat. Spray the pan with nonstick cooking spray. Add the scallions to the pan and cook, stirring occasionally, until tender – this will just take a few minutes. Remove from the pan. Lay 4 of the tortillas out on your work surface – top each with about 2 tablespoons of cheese, then 1/4 of the scallions, about 1/2 cup turkey, and then 2 more tablespoons of cheese. Top each with another tortilla to finish assembling.

Spray the pan with nonstick cooking spray again. One at a time, cook each of the quesadillas for about 2 minutes per side, or until the tortillas are golden brown and the cheese has melted. Cut into wedges and serve with the cranberry salsa and sour cream.

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