Today is December 9th.
Hopefully your leftover turkey and cranberry sauce is long gone from Thanksgiving.
But Christmas is right around the corner.
And more turkeys will be on the menu.
This Turkey Cranberry Quesadilla is so so delicious, it is worth roasting a turkey for!
Remember the Cranberry Jalapeno Holiday Dip recipe I shared that I made for Thanksgiving?
Turns out – it is an AMAAAZZZING sandwich spread and Quesadilla Filling!
With the last of our turkey, a generous slathering of Cranberry Jalapeno Holiday Dip, and some shredded cheddar cheese, I made this Turkey Cranberry Quesadilla last week that I am still “jonesing” for right now.
It is pretty hard to beat any type of protein (turkey, chicken, beef, pork) topped with some veggies or fruit and cheese, pressed between a couple of tortillas and toasted up crisp on the outside, but warm and gooey on the inside.
Here is how I made my Turkey Cranberry Quesadilla.
Turkey Cranberry Quesadilla
- 1/4 cup Cranberry Jalapeno Holiday Dip
- 1/4 cup shredded sharp cheddar cheese
- 2 flour tortillas
- 1 Tbsp. melted butter
Heat a large cast iron skillet over medium-high heat. Butter one side of each tortilla. Place one tortilla on skillet. Top with Cranberry Jalapeno Holiday Dip, turkey and cheese, followed by remaining tortilla. Top with cast iron press and grill for 2-3 minutes. Flip tortilla and grill for an additional minute.
Cut into wedges to serve.
Cheers & Hugs,