I remember the first time I made Turkey Cranberry Quesadillas. It was right after Thanksgiving, and I had way more leftover turkey than I knew what to do with. Honestly, I was tired of the usual turkey sandwiches. So I decided to try something a little different—layering turkey and some cranberry sauce between tortillas, with a good handful of melty cheese. The first bite? Game changer. The sweet tang of cranberry sauce paired with savory turkey and gooey cheese was just perfect.
Since that day, Turkey Cranberry Quesadillas have become my go-to whenever I want a quick, delicious meal that feels a bit special but doesn’t require hours in the kitchen. This recipe is one of those reliable dishes that fits right into busy weeknights, casual family dinners, or even holiday leftovers that you want to enjoy in a new way. It’s approachable for cooks of all skill levels and works with ingredients you probably have on hand.
What I love most is how flexible this turkey quesadilla recipe is. You can swap out the cheese or add a touch of heat if that’s your jam. It’s also magic for turning leftover turkey into something fresh and exciting—these quesadillas are the ultimate cranberry turkey snack that’s quick to pull together. Honestly, if you haven’t tried Turkey Cranberry Quesadillas yet, this is your sign to go for it.
So, whether you’re new to quesadillas or a seasoned home cook looking for a reliable leftover turkey meal, I’m excited to share my favorite way to make Turkey Cranberry Quesadillas. Let’s dive in and get cooking!
What You’ll Need:
- 2 cups cooked turkey, shredded or chopped
No problem if you don’t have fresh turkey—leftovers work best here. I’ve also used rotisserie chicken when out of turkey in my Turkey Cranberry Quesadillas. - 1/2 cup cranberry sauce
You can use store-bought or homemade cranberry sauce. Either works great in this cranberry sauce quesadilla. - 2 cups shredded cheese (sharp cheddar or Monterey Jack)
Sharp cheddar adds a nice bite, but Monterey Jack melts beautifully. Sometimes I mix both for extra flavor depth in my Turkey Cranberry Quesadillas. - 4 large flour tortillas
Flour tortillas hold up well to all the fillings. You can swap with whole wheat for a healthier twist. - 1 tablespoon butter or olive oil
For crisping the quesadillas perfectly. - Optional: 1/4 cup chopped green onions or fresh herbs
Adds a little brightness and works great in holiday quesadillas. - Salt and pepper, to taste
Simple but necessary.
Most of these ingredients you’ll find without a special trip—turkey and cranberry sauce are the stars, but the cheese and tortillas are everyday staples. This Turkey Cranberry Quesadillas recipe is budget-friendly, especially if you’re working with leftover turkey.
For time-saving, shred your turkey while the pan heats up. Store any extra cranberry sauce in an airtight container in the fridge for up to a week—perfect for adding to sandwiches or even these quesadillas again. My secret is adding a pinch more cheese inside the quesadilla—it makes the filling extra gooey and irresistible.
Let’s Cook It Together!
- Heat your skillet over medium heat. Add a small pat of butter or a splash of olive oil. This helps your Turkey Cranberry Quesadillas get golden and crunchy without sticking.
- Prepare your fillings while the pan warms. This turkey quesadilla recipe goes fast when your ingredients are ready! Have your shredded turkey, cranberry sauce, and cheese within reach.
- Assemble your quesadilla. Lay one tortilla flat and sprinkle half the cheese evenly over it. The cheese acts like glue here, holding everything together.
- Add a layer of turkey. Don’t overload it—you want your quesadillas to crisp up well.
- Spoon cranberry sauce over the turkey layer. This cranberry sauce quesadilla filling lets that sweet tang poke through with every bite.
- Top with the remaining cheese and then the second tortilla. The cheese on top seals everything in.
- Place the whole quesadilla in the hot skillet. Press gently with a spatula. Cook for about 3-4 minutes on one side until it’s golden and crisp.
- Flip carefully. Cook the other side for another 3-4 minutes. Your kitchen should start smelling amazing right about now—that buttery tortilla and melted cheese combo is the best part.
- Once both sides are done, remove from heat. Let it rest for a minute before slicing—this helps everything set up and keeps the filling from spilling out.
- Cut into wedges and serve. Quick, easy, and delicious!
From start to finish, this Turkey Cranberry Quesadillas takes me about 15 to 20 minutes, which is perfect for a weeknight dinner or a last-minute holiday gathering. While the quesadilla cooks, I like to toss a simple side salad or warm some soup. It’s multitasking that saves time and rounds out the meal.
If your quesadillas puff up or look uneven, don’t worry. That just means you’ve got plenty of filling inside! Use a large spatula and take your time flipping to keep everything together. I used to rush here and ended up with wild quesadillas, but patience makes all the difference.
For a tested shortcut, I’ve even done these in a panini press—perfect for crisp edges and quick cooking. If you like other leftover turkey meals, check out these Turkey Cranberry Sliders and Turkey Medallions with Orange Teriyaki Sauce for more inspiration.
How to Serve & Enjoy It!
This Turkey Cranberry Quesadillas really shines paired with simple sides like a crisp green salad or roasted vegetables. The quesadilla itself has so much flavor that easy sides keep the meal balanced.
It’s perfect for holiday dinners when you want to offer something a little different alongside classic dishes. It also works well as a quick cranberry turkey snack between meals or an unexpected treat for game day.
Presentation-wise, slice the quesadillas into wedges and arrange on a warmed platter. For a festive touch, sprinkle on some chopped fresh herbs or green onions. If you love a little extra kick, serve with a side of cranberry jalapeno cream cheese dip—this combo is next-level delicious and surprisingly easy to whip up from Duma’s recipe here.
When I’ve served these holiday quesadillas to friends and family, their eyes light up—there’s something comforting and playful about the mix of savory turkey and sweet cranberry. It’s a crowd-pleaser that brings everyone back for seconds.
If you find yourself with leftovers (which happens more often than not), I’ve got a tip: these quesadillas reheat beautifully in a skillet or air fryer. You can also chop up any leftovers and toss them into scrambled eggs for a tasty breakfast twist. For more creative leftover turkey meals, check out this lively Facebook foodie discussion where home cooks swap ideas about turkey quesadillas and beyond.
Your Questions Answered
Can I make Turkey Cranberry Quesadillas ahead of time?
Absolutely. You can assemble them and store in the fridge for up to 24 hours before cooking. Cooking straight from the fridge might take a minute longer.
What’s the best substitute for cranberry sauce in this Turkey Cranberry Quesadillas?
If you’re out of cranberry sauce, try a drizzle of apple chutney or even a mix of orange marmalade and a splash of balsamic vinegar. Both bring that sweet-tart vibe the sauce provides.
How do I adjust this Turkey Cranberry Quesadillas for more or fewer servings?
It scales easily. Just add more tortillas and turkey to match. I usually make four quesadillas for a family of four, but you can double or halve the recipe as needed.
Can I use leftover rotisserie chicken instead of turkey?
Yes! I’ve made this exact turkey quesadilla recipe with chicken and it’s just as tasty.
Do I really need to add extra cheese?
Cheese is key—it holds everything together and brings that melty goodness. My secret is a little extra cheese inside and on top before grilling.
What’s the best pan for cooking Turkey Cranberry Quesadillas?
A non-stick skillet works great. Alternatively, a cast iron pan gives you a wonderful crisp crust.
Can I make these Turkey Cranberry Quesadillas gluten-free?
Just swap out the flour tortillas for your favorite gluten-free brand. The rest stays the same.
If you want to see another twist on this concept, Pitchfork Foodie has a great Turkey Quesadilla leftover recipe in 10 minutes, and Closet Cooking shares some tasty variations worth exploring.
Final Thoughts
Turkey Cranberry Quesadillas hold a special place in my recipe box because they turn leftovers into flavor celebrations without fuss. They’re reliably delicious, super simple, and endlessly adaptable to what you have on hand.
- Use a good melting cheese to hold the filling together and create that perfect chew.
- Don’t rush the cooking time; a nicely crisped tortilla makes all the difference.
- Experiment with toppings like green onions or a spicy chutney to tweak the flavor.
I’ve tested versions that swap cheddar for pepper jack for a little heat, added chopped walnuts for crunch, and even spread a layer of cream cheese under the cranberry sauce for extra richness. The classic version—with sharp cheddar and homemade cranberry sauce—gets requested most often at my table.
I hope you’ll make this Turkey Cranberry Quesadillas recipe your own. It’s easy, delicious, and sure to become a family favorite for year-round meals or holiday tables. Trust me, once you’ve tried this cranberry turkey snack, you’ll be reaching for it again and again.
Go on, get cooking—you’ve got a delicious Turkey Cranberry Quesadillas waiting!
Turkey Cranberry Quesadillas
These Turkey Cranberry Quesadillas offer a deliciously savory and sweet twist on a classic quesadilla, perfect for a quick lunch or festive snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 large flour tortillas
- 2 cups cooked turkey, shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup cranberry sauce
- 1/4 cup chopped green onions
- 1 tablespoon butter
- Optional: sour cream for serving
Instructions
- Heat a large skillet over medium heat and melt half the butter.
- Place one tortilla in the skillet and evenly spread 1/2 cup shredded turkey over half of the tortilla.
- Add 1/4 cup mozzarella cheese, 2 tablespoons cranberry sauce, and sprinkle with chopped green onions.
- Fold the tortilla over to cover the filling.
- Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and cook the other side until golden and cheese is melted.
- Remove from skillet and repeat with remaining tortillas and ingredients.
- Cut quesadillas into wedges and serve warm with sour cream if desired.
Notes
For extra flavor, try adding a sprinkle of chopped fresh thyme or a dash of cayenne pepper into the filling before cooking.