This post may contain affiliate links. Please read our disclosure policy.
These cranberry turkey quesadillas are the best way to reinvent Thanksgiving leftovers! Sweet and tart cranberry sauce, tender turkey meat, and gooey provolone cheese come together in crispy, golden quesadillas that are irresistibly melty and cheesy. Perfect for a quick lunch or snack!
So, friends, you know those leftovers you have? Well. They aren’t going to eat themselves, so it’s time to take action. Let’s hold our heads high, take charge, and show that turkey who’s boss—by quesadilla-izing it! Also? These quesadillas are the reason for my over-the-top love affair with Thanksgiving leftovers. 🙌
These turkey quesadillas are the perfect combination of sweet, savory, and cheesy goodness. The tart cranberry sauce pairs so, so good with the tender turkey and gooey provolone, all tucked into a crispy flour tortilla. It’s the kind of comfort food that makes you forget you’re eating leftovers—and might just convince you to roast an extra turkey next year just to make these. They’re that good!
Why I Love This Quesadillas Recipe
- It’s a Leftover Makeover: This recipe takes ordinary Thanksgiving leftovers and turns them into a crispy, cheesy, flavorful dinner!
- Quick and Easy: With just a few ingredients and minimal prep, these cranberry turkey quesadillas are ready in minutes!
- Sweet and Savory Perfection: The combination of cranberries, tender turkey, and melty cheese creates a flavor explosion you’ll crave long after the holidays are over.
Recipe Ingredients
Look at the ingredient list below with the notes and substitutions included. Though we’re only using like 4 ingredients, OHMAHGUSH, you will want to attack these cranberry turkey quesadillas, face first.
- Butter: Used to coat the skillet, but olive oil, ghee, or any other cooking oil will work.
- Flour Tortillas: Corn tortillas can be used if you prefer a gluten-free alternative, but they are less pliable.
- Cranberry Sauce: Adds a sweet and tart flavor that pairs nicely with the turkey and cheese. Substitute with strawberry jam, fig preserves, or even chutney.
- Provolone Cheese Slices: Melts beautifully to bring everything together. Swap with mozzarella, Swiss, or cheddar cheese.
- Cooked Turkey Meat: You can also use cooked chicken, this cranberry turkey breast, or that leftover holiday ham.
How To Make Turkey Quesadillas
We all know that cranberry sauce and turkey go together like Cheech and Chong, but add some o’ that provolone cheese and a crunchy flour tortilla, and things start to get real serious up in hurr.
- Prepare the Skillet: Heat a cast iron skillet or frying pan over medium heat and melt some butter to coat the surface.
- Assemble the Tortillas: Spread cranberry sauce evenly over each tortilla, then layer with cheese slices and turkey meat, dividing the ingredients evenly.
- Cook the Quesadilla: Place the tortilla into the skillet with the toppings facing up. Cook until the cheese starts to melt.
- Fold and Flip: Fold the tortilla in half over the fillings using a spatula, then flip it over to brown the other side lightly.
- Repeat: Continue cooking the remaining tortillas, adding more butter to the skillet as needed.
- Serve: Transfer the turkey quesadillas to a plate, slice, and serve immediately while they’re warm and melty.
Recipe Tips & Variations
- Switch Up the Protein: No turkey? No problem! Use chicken or ham, or go meatless—it’ll still be delicious. Take inspiration from these pizzadillas, too!
- Customize the Amounts: This recipe is super flexible, so feel free to use as much or as little of each ingredient as you like. No need to measure—just go with what feels right.
- Don’t Skimp on the Cheese: For the best gooey, melty quesadillas, use at least 3 slices of cheese. Trust me, more cheese equals more happiness.
- Crispy Tortillas: For an extra-crispy quesadilla, cook on medium heat and press gently with a spatula as it browns.
- Mix Up the Flavor: Try swapping provolone for sharp cheddar, Swiss, or pepper jack for a little kick!
- Add Some Greens: Sneak in some baby spinach or arugula for a hint of freshness and a touch of color.
- Make It Sweet and Savory: If you love a sweet-savory combo, drizzle a little honey or maple syrup over the cranberry sauce before adding the toppings.
Serving Suggestions
Pair your cranberry turkey quesadillas with a side of crispy, golden air fryer potato chips for the ultimate comfort food combo. And to round it all out, sip on a refreshing glass of Jamaican sorrel—its tangy, spiced flavors perfectly complement the sweet and savory quesadillas.
Storing Leftovers
- Refrigerator: Place cooled turkey quesadillas in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the fridge for up to 3 days.
- Freezer: For longer storage, wrap each quesadilla individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months.
- Reheating: To reheat, pop them in a skillet over medium heat until warmed through and crispy.
More Thanksgiving Leftovers Recipes
Pin this now to find it later
Pin It
Cranberry Turkey Quesadillas
Ingredients
- 1 tablespoon butter
- 4 flour tortillas
- ½ cup cranberry sauce
- 4 slices provolone cheese
- 2 cups shredded or finely chopped cooked turkey meat, you can also use cooked chicken or ham
Instructions
- Set a cast iron skillet or a frying pan over medium heat. Drop a tablespoon of butter to melt.
- Spread cranberry sauce over each tortilla. Divide up the rest of the toppings, provolone cheese and turkey meat, evenly over the cranberry sauce.
- Transfer one tortilla to the skillet, toppings-side-up. Cook for 30 seconds, or until cheese begins to melt.
- Using a spatula, fold one side of the tortilla over the toppings. Cook for a few more seconds; flip it over and continue to cook just until lightly browned.
- Remove the turkey quesadilla from the skillet and transfer it to a paper towel-lined plate.
- Continue to cook the rest, adding more butter as needed.
- Cut the quesadillas while still warm and serve immediately.
Equipment
Notes
- Measurements of ingredients are included for those who want a complete Nutritional Analysis. But you can use as much of each ingredient or as little as you want.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Thank you for : Garlic & Rosemary Balsamic Roasted Pork Tenderloin
AND Cranberry Turkey Quesadillas.
T
Thank YOU! I hope you enjoy it! 🙂
What did you garnish them with in the photo?
Hi!
That’s just dried parsley. 🙂
GAHHH. I wish I had leftovers still. Totally repeating turkey dinner soon so I can make this!! Sorry for the www frustrations 🙁
This looks absolutely good. Just looking at it makes me crave one quite bad.
So so good.
Okay this might sound dramatic but if I was on deathrow, this might just be my last meal request, lol!! This looks sooo good!!! Turkey and cranberry are my favorite!
LOL!!! I think it’s the PERFECT choice!! 😀 Thank YOU!
Sounds delicious. I need to make some cranberry sauce next year and give it a try since I just have a can of the jellied stuff in my pantry from too many years ago. 🙂
HI!!! I’m SO happy to hear from you!! ♥
Hope all is well, and I hope that you had a great Thanksgiving! Happy Holidays!!!
Thank you. I’ve cut back on my blog presence and rarely comment but I DO see the posts. Is there a LIKE link? That’s about all I do these days. 🙂
We make a similar version, and bring them to eat when shopping on black Friday. I like your version better, easier to eat on the run.