Ever found yourself looking at the heaps of leftover turkey and cranberry sauce after a holiday meal, thinking, “What on Earth can I make with these?” Well, fret not! Today, I’m going to introduce you to an incredibly delightful way to give that leftover turkey a fresh spin. Yep, you’ve got it – we’re talking about cooked turkey and cranberry quesadillas. Grab your apron, and let’s dive in!
Nutritional Information (per serving):
Calories: 450, Protein: 30g, Carbohydrates: 40g, Fat: 20g, Sodium: 480mg, Fiber: 2g.
Cooked turkey: 2 cups, shredded (475 ml)
Cranberry sauce: 1 cup (240 ml)
Tortillas: 4 large
Brie cheese: 8 oz, sliced (225 grams)
Fresh cilantro: 1/4 cup, chopped (60 ml)
Butter: 2 tablespoons (30 ml)
Lay out the tortillas on a flat surface. Spread an even layer of cranberry sauce on half of each tortilla.
Next, place slices of brie cheese on top of the cranberry sauce.
Sprinkle the shredded turkey over the cheese and finish off with some chopped cilantro.
Fold the tortillas in half, pressing down slightly.
In a large pan, melt the butter over medium heat. Once hot, place the folded tortillas, cooking each side until golden brown.
Once crispy, remove from the pan, cut into wedges, and serve hot!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Why Turkey and Cranberry? The Dynamic Duo
Turkey and cranberry have been a classic combo for as long as I can remember. These two ingredients complement each other beautifully with turkey’s rich taste and cranberry’s tangy sweetness. Moreover, cranberries are a powerhouse of nutrients that provide added health benefits.
Spice It Up! Variations to Try
If you’re like me and love experimenting, consider these twists:
- Cheese Choices: Swap Brie for Gouda or Mozzarella.
- Add Heat: Toss in some jalapeños or hot sauce.
Sides to Pair With Your Quesadillas
Complement your quesadillas with these:
- A simple green salad with vinaigrette
- Chunky guacamole
- Zesty salsa
Storing & Reheating Tips
If by some magic you have leftovers, store them in an airtight container. For reheating, oven or toaster oven works best, ensuring the quesadillas remain crisp.
Frequently Asked Questions
- Can I use chicken instead of turkey?
Absolutely! Chicken is a great substitute and equally delicious.
- Is there an alternative to cranberry sauce?
You can opt for other fruity sauces or even try mango salsa.
- How do I make these quesadillas crispy without frying?
Consider using a sandwich press or a grill.
- Can I add vegetables to this recipe?
For sure! Bell peppers, onions, or mushrooms can be great additions.
- How long can I store these quesadillas?
Ideally, consume within 2-3 days for the best flavor.
- What’s the best dip for these quesadillas?
A tangy yogurt dip or sour cream goes wonderfully.