Turkey Cranberry-Chipotle Quesadillas

This recipe is more of a guide than an actual finely-tuned recipe. Quesadillas are casual and flexible by nature. One can vary the ingredients depending on their preferences, including using regular size corn tortillas or the miniature version I particularly love which are about 3-4 inches in diameter. These quesadillas can be used as a main dish or appetizers depending on what suits the mood. I'll provide a quantity guide but do them up in your way! This is a great recipe to use leftover Thanksgiving turkey and cranberry sauce. If there is leftover cranberry sauce-chipotle salsa from the quesadilla recipe, it can be used as a regular salsa with chips.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings large or 12 mini quesadillas

Calories 448kcal

Author Toni Dash

Ingredients

2 cups Leftover Turkey , chopped or shredded
1 jar Chipotle Salsa (preferably smooth-style versus chunky)
1 cup Cranberry Sauce
1 package Cream Cheese (regular, low fat or Neufchatel)
1 1/2 cups Gouda cheese , grated
12 full size Corn Tortillas (or 24 mini size)
Garnish: chopped cilantro leaves

Instructions

In a mixing bowl combine 1 cup of the chipotle salsa and the cranberry sauce. Whisk to fully combine.
For each quesadilla (if using mini tortillas halve the ingredients between two mini quesadillas): Spread 1 to 2 tablespoons cream cheese on a tortilla. Layer with 1/3 cup turkey, a couple spoonfuls of the cranberry-chipotle mixture spread over the turkey, 1/4 cup gouda cheese and topped with a second tortilla.
Warm the quesadilla to melt the cheese in a heavy skillet over medium heat, in the microwave or in a press. Note: if in the microwave the top tortilla may curl at the edges. Cut into quarters and serve with a sprinkling of chopped cilantro leaves.

Nutrition