Turkey Quesadilla with Cranberry Salsa

by Lisa

These can be made for one person or the whole family. Depending on size of tortillas, you will need about 1/2 - 1 cup turkey and cheese per quesadilla.

Flour Tortillas, taco or burrito size

Leftover turkey, chopped into bite-size pieces

Jack Cheese, shredded

1½ cups whole berry cranberry sauce
2 tablespoons chopped fresh cilantro
1 tablepoon minced jalapeno, more or less as desired
Dash of lime juice


In a food processor, pour in the cranberry sauce, cilantro, jalapeno and lime juice. Process to desired consistancy.

Mix the chopped turkey with cumin to taste.

Place a large skillet on the stove and turn the heat on to medium. Place one tortilla directly into pan. Spread Jack cheese across entire tortilla, enough to cover. Don't be too skimpy, as you need enough to make this gooey. Spread chopped turkey over half of tortilla. Spribkle with extra cilantro, if desired. When the cheese starts to melt, fold the tortilla in half, covering the turkey. Leave for 2-3 minuted until brown. Flip over and leave another 2-3 minutes until other side is browned and the cheese is fully melted.

Cut into halves or thirds and serve with cranberry salsa.








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