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A turkey quesadilla cut into 4 pieces on a plate with a dish of cranberry relish and a mint sprig.

Turkey Quesadilla

A woman's face.Angie Zoobkoff
Laden with roast turkey, two types of cheese, and cranberry relish, this quesadilla is the perfect way to enjoy leftover turkey.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 1 quesadilla
Calories 486 kcal

Ingredients
  

  • 2 teaspoons Dijon mustard
  • 1 large flour tortilla
  • 1 ounce provolone cheese shredded
  • ½ cup shredded or sliced roast turkey
  • 1 ounce Brie cheese cut into slices
  • 1 tablespoon cranberry relish or sauce plus more for dipping

Instructions
 

  • Spread 2 teaspoons of Dijon mustard over half of the tortilla.
  • Sprinkle the provolone over the mustard and top with the turkey.
  • Place the slices of Brie in an even layer over the turkey.
  • Spread the cranberry relish or sauce on the other half of the tortilla. Fold it in half to close.
  • Place the folded tortilla in a large cast iron skillet and cook over medium heat, flipping once, until both sides are golden brown and the cheese is melted, about 5 minutes per side.
  • Cut into wedges and serve with extra cranberry sauce for dipping, if desired.

Notes

  • Scaling--Scale the recipe to make as many or as few quesadillas as you want. You can fit two into a cast iron skillet, or use a large griddle to cook more than two at once.
  • Help it stick--I recommend layering cheese on either side of the turkey mixture in the quesadilla. This will help to glue the whole thing together.
  • Slicing--A pizza cutter works well for slicing your quesadilla into even triangles.

Nutrition

Serving: 1quesadillaCalories: 486kcalCarbohydrates: 34gProtein: 37gFat: 22gCholesterol: 101mgSodium: 1053mgFiber: 1gSugar: 14g
Keyword camping lunch ideas, easy lunch recipes, leftover turkey, thanksgiving leftovers
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