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Transform your leftovers this year into something to be excited about by making my Turkey Quesadillas! Filled with all your Thanksgiving leftovers, this easy recipe comes together in no time. Super delicious, and so fun!
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Turkey Quesadilla
There's no better holiday for getting the creative juices flowing than Thanksgiving, don't you think? Coming up with a new Thanksgiving menu every year is fun, but even more than that, I love planning what to do with the leftovers.
Casseroles, sandwiches, flatbread pizzas, soups with turkey… just when I thought I'd tried it all, it hit me: I haven't made Thanksgiving quesadillas yet!
You should have seen the look Ron gave me when I pulled out the tortillas. He was skeptical, to say the least. But, after just one bite of these turkey quesadillas, I knew it was a success: he finished the whole plate, and so did I!
Melty, creamy, savory… these turkey quesadillas are magical. I know I'll be making these every year!
Why You'll Love My Turkey Quesadillas
The perfect lunch or dinner in no time!
Frankly, these leftover turkey quesadillas are perfect for lunch or dinner. I love serving them up for lunch the day after Thanksgiving for a delicious twist on the classic meal!
Kids can't get enough of them!
Seriously, my grandkids just can't get enough of these turkey quesadillas. You can customize them for your picky eaters, too, whether that means leaving out the cranberry sauce or adding extra cheese.
The perfect blend of flavors- without too much.
When I was testing making these turkey quesadillas to get them just right so I could share them with you, I ran into a problem: it's easy to make it "too much". Sometimes, you need to keep a recipe simple for it to taste great and remain balanced. So, my turkey quesadilla recipe does just that; it keeps things simple!
Turkey Quesadilla Recipe Ingredients
- Flour Tortillas: You can use regular flour or whole wheat tortillas. I actually prefer the whole wheat tortillas in this case because the nuttier flavor complements the turkey like stuffing does.
- Leftover Turkey: Use light meat, dark meat, or a mix of both! I prefer dark meat in my quesadillas for the softer and more tender meat. Make sure to chop up the meat or tear it into small pieces.
- Cranberry Sauce: You can't have turkey without cranberry sauce. I recommend a good homemade cranberry sauce for the stronger flavor, but you can also use canned.
- Stuffing: Stuffing is loaded with wheaty flavor, as well as tons of herbs and savory flavors. That makes it the perfect add-in to Thanksgiving quesadillas. I personally love my sage stuffing in these quesadillas.
- Mashed Potatoes: Mashed potatoes add a fluffy, creamy layer that binds with the cheese and cranberry sauce to keep the whole quesadilla together. My easy recipe for mashed potatoes is a winner every time.
- Brie Cheese: Hands down, brie is the best cheese for a Thanksgiving quesadilla. It's gooey and melty with a rich, buttery flavor that doesn't overpower the other flavors as much as a stronger cheese, like Cheddar cheese, might.
- Sage: Fresh sage is much preferred. It has a mild flavor that perfectly complements the stuffing and turkey. If you can't get fresh, you can use a pinch or two of ground sage.
- Cooking Spray: You can use butter, but I prefer using just a bit of cooking spray on the pan. This reduces the amount of unnecessary oil, which helps keep this hearty meal from feeling too heavy!
How to Make Turkey Quesadillas
1: Heat the Skillet
Spray a large skillet with cooking oil, and heat it over medium heat.
2: Create Quesadilla
Place the first tortilla in the skillet, then top it with a layer of mashed potatoes, a drizzle of cranberry sauce, crumbled up stuffing, shredded or diced turkey, and finally a sprinkle of chopped sage. Top it all off with the diced brie.
3: Saute until Melted
Add the top tortilla, and lightly spray with cooking oil. Then saute for 5 minutes per side, until the tortillas are golden brown and the cheese is melted. Use your largest spatula to flip it- this is a hefty quesadilla!
4: Slice and Serve!
Remove the quesadilla from the heat, and slice it into four quarters. Serve alongside leftover gravy for dipping! TIP: If you're making more than one, wrap the prepared quesadillas in aluminum foil to keep them warm while the rest are cooked!
Recipes Using Turkey
Expert Tips
- If you can help it, try to avoid using shredded cheese unless you shred it yourself. It has a coating on it that can prevent even, silky melting.
- You can make these into gluten free turkey quesadillas by using corn tortillas. Just make sure that the stuffing is also gluten free!
- Make sure to serve them with a generous helping of turkey gravy to dip the slices in!
- I recommend a mild, creamy, and fairly dense brie, such as fromage d'affinois or other small rounds of brie. Avoid very light, fluffy cheeses, as the soft buttery inside melts down to be too liquidy for quesadillas.
Isabel's Top Tip
Get creative with fillings! Just because I didn't add something doesn't mean you can't. I've tried these quesadillas with leftover sweet potatoes, green beans, and even diced up roasted brussels sprouts. You can even swap out the turkey for diced ham and make ham quesadillas!
Storing and Reheating Leftover Turkey Quesadillas
- Refrigerator: Leftover quesadillas are great for storing and reheating later! Wrap the leftovers in aluminum foil, or place them in an airtight container in the fridge. Store for up to 4 days. Note: They'll taste better the more quickly they're eaten!
- Freezer: Quesadillas are surprisingly great for making ahead and freezing. Make sure the cooked quesadillas are entirely cooled, then wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 2 months.
- Thawing: I recommend cooking frozen quesadillas directly from frozen; thawing them in the fridge can make the tortillas soggy. To cook frozen quesadillas, place them on a lightly buttered or sprayed skillet over medium-low heat, and place a lid on. Let the trapped heat melt the cheese, then remove the lid, flip, and serve once crispy.
- Reheating: You can reheat quesadillas in the microwave, or on a skillet or in the oven! Cook until melted and crispy on the outside. I like to add a brush of butter or oil to the outside to ensure the tortilla doesn't get dry.
Leftover Thanksgiving Quesadilla FAQ
Yes! You can also make these quesadillas in the oven! To do so, fold the quesadillas in a sheet pan covered in parchment paper, spray the quesadillas with cooking spray, then cook at 425°F for 10 minutes. Flip halfway for a perfect crisp on both sides.
I tend to reheat mashed potatoes before using them in other recipes. This makes them a lot easier to spread, as otherwise they tend to be crumbly and rigid. The other ingredients can be used cold.
Thanksgiving Recipes
- Juicy Turkey for Thanksgiving
- Buttery Mashed Potatoes
- Stuffing with Sage and Sausage
- Classic Sweet Potato Casserole
- Green Beans with Garlic Butter
If you enjoyed the recipe, leave a comment and a rating below! Plus, what are your favorite ways to use up Thanksgiving leftovers? I'd love to know!
Turkey Quesadillas
Equipment
Ingredients
- 2 large Flour tortillas
- ½ cup Turkey - chopped or diced
- ¼ cup Cranberry sauce
- ¼ cup Stuffing
- ¼ cup Mashed potatoes
- ½ cup Brie - chopped into cubes
- 1 Tablespoon Sage - fresh, chopped
- Cooking spray
Instructions
- Spray a large skillet with non-stick spray and heat over medium heat.Cooking spray
- Place the first tortilla in the bottom of the skillet and top with brie cheese, chopped turkey, cranberry sauce, stuffing, mashed potatoes, and chopped sage.2 large Flour tortillas,½ cup Turkey,¼ cup Cranberry sauce,¼ cup Stuffing,¼ cup Mashed potatoes,½ cup Brie,1 Tablespoon Sage
- Top with the remaining tortilla and saute on both sides, about 5 minutes on each side, or until the cheese is melty.
- Remove your quesadilla from the skillet and cut into eight slices to serve. Serve with reheated gravy for dipping and enjoy!
Notes
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- If you can help it, try to avoid using shredded cheese unless you shred it yourself. It has a coating on it that can prevent even, silky melting.
-
- You can make these into gluten free turkey quesadillas by using corn tortillas. Just make sure that the stuffing is also gluten free!
-
- Make sure to serve them with a generous helping of turkey gravy to dip the slices in!
-
- I recommend a mild, creamy, and fairly dense brie, such as fromage d'affinois or other small rounds of brie. Avoid very light, fluffy cheeses, as the soft buttery inside melts down to be too liquidy for quesadillas.
- I cut my Thanksgiving quesadillas into eight slices, and serve four slices per person. The nutrition is based off of a single slice out of 8 slices, and can vary based on your specific leftovers. Keep that in mind!
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