Thanksgiving Leftovers Turkey Quesadillas

Thanksgiving leftover turkey quesadillas transform those extra turkey bits and cranberry sauce into a cheesy, savory, and slightly sweet snack that feels like a mini celebration on its own. They come together quickly, making them the perfect go-to after the big Thanksgiving feast or any time you have turkey and want to avoid food waste while still enjoying something delicious.

This recipe is such a lifesaver around the holidays when the fridge is packed with leftovers but you don’t want to eat the same old turkey sandwich again and again. I remember making these after a long day of cooking and feeling like I was treating myself to something special with very little effort.

Ingredients

• Four medium tortillas: large ones work best to hold all the fillings — you can choose whole wheat or regular based on your preference
• One and a half cups chopped or shredded turkey breast: leftovers or rotisserie chicken both work wonderfully as your protein base
• Two thirds cup shredded mozzarella cheese: melts beautifully adding creaminess
• Two thirds cup shredded Swiss cheese: adds a nutty flavor that pairs nicely with turkey
• Three to four sage leaves chopped or thyme or rosemary: fresh herbs bring a fragrant warmth that lifts the whole dish — choose the freshest leaves with vibrant green color
• Half a cup cranberry sauce: either homemade or canned canned stays bright when cooked and keeps the flavor perfectly balanced between sweetness and tartness

Instructions

Sear your tortilla:

Place a large skillet over medium to medium low heat to prevent burning and allow a gentle melt of cheese. Once hot, lay one tortilla flat in the skillet.

Build the cheesy base:

Sprinkle a thin layer of Swiss and mozzarella cheese evenly across the entire tortilla. This ensures every bite has gooey cheese goodness.

Add turkey and cranberry:

Load one half of the tortilla with a generous helping of chopped turkey, then dollop a few tablespoons of cranberry sauce over the meat. Sprinkle the chopped herbs evenly on top for that herbal aroma and flavor burst.

Melt and fold:

Let the cheese melt slightly under the heat, watching closely so it does not burn. Fold the tortilla over the filling into a half moon shape and press gently for the cheeses and fillings to stick together.

Grill until golden:

Flip the folded quesadilla carefully using a spatula and cook the other side until golden brown and crispy. This takes about two to three minutes per side but keep an eye on temperature to avoid dark spots.

Slice and serve:

Remove the quesadilla from heat and transfer to a cutting board. Cut into thirds or quarters for easy sharing and serving.

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My favorite part is the tart cranberry sauce pairing up with warm, melted cheese—every bite reminds me of relaxing with family after a hectic Thanksgiving cooking marathon. These quesadillas have become a cozy comfort food in my house around the holidays and beyond.

Storage Tips

Store leftover quesadillas in an airtight container in the refrigerator and consume within two days for the best texture and flavor. To reheat, use a skillet over medium heat to bring back the crispiness on the outside while warming through evenly. Avoid microwaving as it tends to make the tortillas soggy.

Ingredient Substitutions

Feel free to swap Swiss and mozzarella for Cheddar or even brie for a creamier twist. If you do not have fresh herbs, dried sage or rosemary can work but use sparingly as they are more potent. Rotisserie chicken is a fantastic substitute if turkey is not available, delivering that same comforting taste with less prep.

Serving Suggestions

Serve these quesadillas with a simple green salad dressed with lemon vinaigrette to add brightness and balance. A dollop of sour cream or guacamole on the side complements the rich cheese and turkey filling well. Pair with a warm cup of apple cider for a truly fall inspired meal.

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These quesadillas are a fast, comforting way to use Thanksgiving leftovers and make a great snack or light meal. Keep fillings moderate and cook over medium low heat for melty cheese and crispy tortillas.

Frequently Asked Questions About Recipes

→ Can I use different cheeses?

Yes, feel free to substitute with cheddar, brie, or your preferred cheeses to customize the melty texture.

→ Should I shred or slice the cheese?

Both shredded and sliced cheeses work well; use what’s available or leftover to suit your preference.

→ Is dark or white meat better for filling?

Either can be used; dark meat offers more moisture and flavor, while white meat is leaner. A mix works nicely.

→ Can I swap turkey with other meats?

Rotisserie chicken or other cooked poultry can be great alternatives with similar comforting results.

→ Which herbs complement the quesadilla?

Sage, thyme, or rosemary add aromatic notes and enhance the overall savory profile.