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Leftover Turkey Quesadillas with Cranberry Salsa

Leftover turkey quesadillas with cranberry salsa pair crisp, golden flour tortillas with melted Monterey Jack and a bright, finely chopped cranberry salsa. Make the salsa in a food processor, then cook the quesadillas in a skillet until the turkey reaches 165°F.
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Prep Time 15 minutes
Cook Time 32 minutes
Standing time 15 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry salsa
  • 8 oz fresh cranberries
  • 0.25 cup granulated sugar
  • 0.25 cup red onion finely chopped
  • 1 jalapeño medium, stemmed and seeded
  • 0.25 cup fresh cilantro leaves packed
  • 2 tbsp fresh lime juice
  • 0.25 tsp kosher salt
For the quesadillas
  • 4 flour tortillas 8-inch
  • 2 cup cooked turkey shredded
  • 1.5 cup Monterey Jack cheese shredded
  • 2 tsp vegetable oil

Equipment

  • 1 food processor
  • 1 10-inch nonstick skillet

Method
 

Make the cranberry salsa
  1. Add the cranberries, sugar, red onion, jalapeño, cilantro, lime juice, and salt to a food processor and pulse until finely chopped but not puréed.
  2. Transfer the salsa to a bowl and let it stand at room temperature for 15 minutes.
Assemble and cook the quesadillas
  1. Divide the turkey and cheese evenly among the tortillas, arranging the filling over half of each tortilla, then fold the empty half over the filling.
  2. Heat a 10-inch nonstick skillet over medium-low heat.
  3. Add 1/2 teaspoon oil and cook one quesadilla for 3–4 minutes per side, until the tortilla is crisp and golden and the cheese is melted.
  4. Check through the folded edge that the turkey reaches 165°F, continuing to cook as needed.
  5. Repeat with the remaining oil and quesadillas.
  6. Cut the quesadillas into wedges and serve with the cranberry salsa.

Notes

For the best texture, pulse the cranberry salsa only until finely chopped, not puréed. Refrigerate leftover quesadillas and salsa for up to 3 days; cooked quesadillas can be frozen. For a gluten-free option, use gluten-free tortillas.