Leftover Turkey Quesadillas with Cranberry (15 Minutes)

The day after Thanksgiving, nobody wants to cook a big meal. These leftover turkey quesadillas take 15 minutes: shredded roast turkey, plenty of melted cheese and a streak of cranberry sauce, crisped golden in a skillet.

“Leftover turkey recipes” is one of the biggest food searches of the year in late November, and quesadillas are one of the fastest answers. They also work any time with rotisserie chicken.

Why it is so fast

Everything inside is already cooked. The skillet only needs to melt the cheese and crisp the tortilla, about 5 minutes per batch.

Ingredient notes

Turkey. White or dark meat both work. Shred it finely so it heats through quickly.

Cheese. Mozzarella or Monterey Jack melt best; a little cheddar adds flavor.

Cranberry sauce. Whole-berry sauce has the best texture. A small amount goes a long way.

Tortillas. Large flour tortillas fold easily and crisp well.

Step by step

Season the turkey. A little cumin, salt and pepper wakes up leftovers.

Fill and fold. Cheese, turkey, cranberry, more cheese.

Crisp. Medium heat, a little butter, 2 to 3 minutes per side.

Cut and serve. Rest a minute so the cheese sets before cutting.

Variations

• Stuffing quesadillas: Add a thin layer of leftover stuffing with the turkey.
• Spicy: Add sliced jalapenos or swap cranberry for salsa verde.
• Brie: Replace half the cheese with sliced brie for a richer version.
• Sheet pan: Bake filled quesadillas on an oiled sheet at 425°F (220°C), flipping once.

Common mistakes

Cold filling. Turkey straight from the fridge can leave the center cold when the outside is crisp. Warm it in the pan for a minute first, or microwave it for 30 seconds.

Too much cranberry. Cranberry sauce is wet. Use a thin layer, about two tablespoons per quesadilla, and keep it away from the edges so the tortilla seals and does not go soggy.

High heat. Medium heat lets the cheese melt before the tortilla burns. Press gently with a spatula and flip once, when the underside is golden.

Substitutions and halal swaps

• Turkey: buy a halal turkey or turkey breast, or use leftover halal roast chicken. The same method works with shredded halal beef.
• Cheese: use microbial-rennet or halal-certified mozzarella, Monterey Jack and cheddar. Pepper Jack adds a kick that goes well with cranberry.
• No cranberry sauce: use a thin layer of apricot jam with a squeeze of lime, or swap it for salsa verde for a savory version.
• Extras: leftover stuffing, roasted sweet potato, or a handful of baby spinach all fold in well. Keep the total filling under about 1 cup per tortilla.
• Tortillas: whole wheat or gluten-free tortillas work. Gluten-free tortillas crack more easily, so warm them first.

Reheating

Quesadillas are best fresh. To reheat, use a dry skillet over medium-low heat for 2 to 3 minutes per side, or an air fryer at 350°F for about 4 minutes. Avoid the microwave, which makes the tortilla chewy.

What to serve with it

Serve with a simple salad or a bowl of 20-minute ground turkey chili. For another cheesy dinner, try the veggie quesadillas. Find more ideas in our quick Thanksgiving recipes and Tex-Mex dinners.

Storing leftovers

Quesadillas are best fresh. Refrigerate leftovers up to 2 days and reheat in a dry skillet to re-crisp.