Making turkey quesadillas with cranberry apple salsa is a great way to enjoy leftover turkey.  It’s a hip twist on the traditional Turkey Day dinner and adds a little spice to change things up.  Make these up to an hour in advance and keep them warm in a 250 degree oven, on a sheet pan.  Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chopped cilantro. 


Turkey & Black Bean Quesadillas

8 whole wheat flour tortillas (10″)
2 C. roasted turkey, shredded
8oz pepper jack or monterey jack cheese
1/2 golden delicious apple, sliced
4 Tbs. cilantro, chopped
15oz canned black beans, drained and rinsed


Cranberry-Apple Salsa
2 C. whole berry cranberry sauce (homemade or canned)
1 tsp. ground cumin
1/2 tsp. cayenne pepper
juice from 1 lime
1/2 golden delicious apple, chopped
4 Tbs. cilantro, chopped


To make the salsa:

In a small saucepan over medium heat, cook the chopped apple until slightly soft.  Add the cumin and cayenne and stir for 30 seconds.  Add the cranberry sauce to the pan and stir.  Reduce heat to low and simmer for 10 minutes.  Remove the pan from the heat and add the lime juice and chopped cilantro, stirring to combine.


To make the quesadillas:

Heat a griddle or non-stick skillet over medium-high heat until hot.  Spray with cooking spray and place one tortilla in the skillet.  Sprinkle tortilla with cheese, ½ C. turkey, apple, black beans and cilantro.  Sprinkle a little more cheese on top (to act as glue and hold the tortillas together).  Place a second tortilla on top and spray the top with cooking spray.  Cook until under side of bottom tortilla is golden brown.  Using a spatula, flip the tortilla and cook until remaining side is golden brown and the cheese is melted.  Cut each quesadilla into 6 to 8 wedges and serve warm with cranberry salsa.