My final ‘leftovers’ recipe (so far — I am sure as the years go on, I will come up with more and newer ways to use up the leftover scraps from a Thanksgiving dinner!) is a cranberry turkey quesadilla. We love quesadillas — one of the baby’s first meals from a restaurant was a cheese quesadilla from Chipotle, while travelling back to Portland from my mom and stepdad’s house up north. We’ve been known to throw all kinds of leftovers into quesadillas (and omelets, which are like the low-carb version of quesadillas, if you think about it.)
It’s kind of a joke, though, because I don’t think I have ever had leftover cranberry sauce for long. Growing up, my dad and I, and I think my sister, would all sneak a bite here and there until it was gone — we sometimes had to open a second can just to use for sandwiches.
Cranberry Turkey Quesadillas
- 1 cup leftover cranberry sauce
- 2 cups chopped leftover turkey
- 1 teaspoons garlic powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoons hot sauce (more or less according to your tastes)
- 1 bag shredded Monterrey Jack cheese
- 2 scallions, chopped.
- your favorite wheat tortillas
In a skillet over medium-high heat, melt cranberry sauce down. Add garlic powder, cinnamon and hot sauce and combine well. Add turkey and cook until heated through. In another, dry, hot skillet, place a tortilla. Sprinkle liberally with cheese over whole surface. Scoop about 1/3 cup of the turkey mixture onto one half of the tortilla and spread out evenly. Sprinkle with chopped scallions and fold in half. Cook until browned on both sides and cheese is thoroughly melted. Cut into wedges to serve. (Dip them in sriracha or your favorite hot sauce for an extra kick.)