Turkey Cranberry Quesadillas

Turkey Cranberry Quesadillas layer chopped turkey with slices of Havarti and shredded mozzarella cheeses, along with cranberry sauce, between two tortillas. Cooking in a nonstick skillet until golden brown crisps the tortillas and melts the cheeses, binding the filling together. The corn tortilla option adds a slightly earthy, corn flavor, while flour tortillas produce a softer wrap.

The result is a warm, cheesy quesadilla with juicy turkey and a touch of sweet tartness from the cranberry sauce. Cutting into quarters facilitates sharing or portion control.

This recipe uses leftover turkey, making it an efficient way to reinvent previous meals. The skillet technique is straightforward and quick, and a large griddle can cook multiple quesadillas simultaneously.