It's hard to believe the year is winding down, and Thanksgiving is right around the corner. If you're the one who cooks the turkey in your family, remember to make sure the inner temperature after cooking reaches at least 165 degrees. Leftovers are always a plus after a Thanksgiving meal. Here is an easy way to use those turkey and cranberry leftovers the next day. Try these Turkey Cranberry Quesdillas and enjoy!
Turkey Cranberry QuesadillaIngredients
1 8-inch whole-wheat tortilla
2 Tablespoons shredded mozzarella cheese
2 Tablespoons cranberry sauce or dried cranberries
2 Tablespoons chopped or shredded cooked turkey
⅓ cup spinach
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Lightly grease and preheat a medium skillet over medium heat (300 degrees F in an electric skillet). Lay a tortilla flat on the skillet.
- Sprinkle cheese evenly over one half of the tortilla. Add cranberry sauce, turkey and spinach. Fold empty half of tortilla over filling.
- Cover and cook on each side for 2 to 3 minutes, or until outside is golden brown and inside is heated through.
- Refrigerate leftovers within 2 hours.
Notes
- Substitute beans, tofu, or other cooked meat for the turkey.
- For extra flavor, add a dash of cayenne pepper or chili powder before folding the quesadilla in half.
- Thanks to Food Hero for this recipe
