Dinner Recipes

Leftover Turkey Quesadilla

Just as we're all preparing to stare down a fridge full of leftovers, the TikTok quesadilla hack has come back — and it’s ready to talk turkey.

Well, not just turkey. Like Thanksgiving, this quesadilla is all about the sides. We went classic and folded ours up with layers of turkey, stuffing, cranberry sauce, and fresh sage. A handful of mozzarella and cheddar cheese is enough to hold it together — and give you a nice cheese pull, if you’re into that.

What can we say? It’s everything we love about Thanksgiving in one great big salty, sweet, and chewy bite. Plus cheese! And the beauty is that it can be whatever YOU love. Nothing is off the table. Get in there with your green bean casserole and mac & cheese. Ooh: roasted Brussel’s sprouts, Hasselback potatoes, and glazed carrots. Scalloped potatoes and sausage stuffing? Do it!

P.S. Our kids love this quesadilla. It’s finger food, it’s comforting, and it’s just weird enough to be fun.

Leftover Turkey Quesadilla



Leftover Turkey Quesadilla

Serves: 4


​​4 extra-large whole-wheat tortillas or wraps
2 cups cooked turkey meat, chopped into bite-size pieces
½ cup cranberry sauce
1 cup stuffing
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
¼ cup Gelson’s organic fresh sage, torn
Vegetable oil spray


  1. Cut halfway into the tortillas to create a slit from the bottom to the middle. Sprinkle ½ cup turkey, 2 tablespoons cranberry sauce, ¼ cup stuffing, ¼ cup cheddar, ¼ cup mozzarella, and a few torn sage leaves on the tortilla.

  2. To the left of the cut, fold the tortilla, bringing the bottom left quadrant up to cover the top left. Continue folding clockwise, to cover the upper right quadrant, and once more to cover the lower right quadrant. Press down firmly to create a triangle.

  3. Lightly coat a large non-stick skillet with vegetable oil spray, and heat over medium heat. Transfer 1 quesadilla to the pan and press it down with the back of a spatula. Cook for 2 to 3 minutes until golden brown.

  4. Flip and press the quesadilla again. Cover the pan and cook for 2 to 3 minutes until the second side is golden brown and the cheese has melted. Serve hot.

  5. Repeat steps 3 and 4 with the remaining quesadillas.

Recipe adapted from: The Cookie Rookie

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