Spicy Cranberry Turkey Quesadillas
8 oz. cream cheese, softened
½ cup cranberry sauce
4 tsp chipotle in adobo, minced
2 cups cooked turkey breast, diced or shredded
8 (8”) flour tortillas
In a medium bowl, stir together the cream cheese, cranberry sauce, and chipotle in adobo. Stir in the turkey breast. Spread this over one side of each tortilla and top with remaining tortillas.
Cook in a large nonstick skillet over medium heat for 2-3 minutes per side or until lightly browned. Cut into wedges.
Makes 4 servings.
This is an awesome way to use your Thanksgiving leftovers. It uses up a good amount of turkey and cranberry sauce. And if you serve corn on Thanksgiving, you can use that to make some corn cakes to go along with the quesadillas. The ones in my picture above were a "rough draft" of a recipe I later perfected: Golden Cheddar Corn Cakes. They make the perfect side dish for these quesadillas.
I used chipotle in adobo instead of green chiles in my quesadillas. I just prefer the flavor. You will have to adjust the amount based on your preferences. Maybe start with 2 tsp if you don't like things too spicy, give it a taste, and add more if you like.
I like Thanksgiving leftover recipes that resemble nothing like the Thanksgiving dinner. These quesadillas certainly fit the bill!
Okay, I am definitely taking a break from the Thanksgiving recipes tomorrow! But I do have one more recipe to share with you that makes a fun little treat for the kids. I'll post that on Monday or Tuesday. Have a great weekend!