“Turkey & Cranberry Quesadillas” — Marvelous Holiday Make-Overs

Thank goodness for leftover turkey from holiday dinners. Otherwise, how could we make iconic leftover dishes such as “Turkey Enchiladas Casserole”, “Turkey Reuben Sandwiches,” “Turkey Noodle Soup” and “Turkey Taco Soup.” This year, I have an eclectic idea for leftover turkey breast which is mighty tasty, “Turkey & Cranberry Quesadillas.” Tart cranberry sauce adds an interesting “twist” and pairs well with leftover turkey. Add soft Mexican-blend cheese and crunchy, fried flour tortillas and these Latin American-inspired sandwiches just “pop.” Quesadillas make a quick entree to prepare and it is very easy to customize to everyone’s preferences. In addition to leftover turkey and cranberry sauce, you probably have the remaining ingredients already in your kitchen.

What is a Quesadilla? Ask reddit.com

When I have a general question, “What on earth is that?”, a good internet resource is reddit.com. This internet “question and answer” forum allows members of sub-reddit communities to post questions which ask for advice, opinions and technical information. Then, individuals post responses which are rated by the forum’s members as to validity. A reader — such as myself –has to sort through the answers, but usually you can glean lots or practical information.

So, to the question, “What is a proper quesadilla?” there were numerous posted responses. The majority consensus is that a traditional quesadilla in Latin American countries — such as Guatemala — consists simply of a fried corn tortilla which is folded over with cheese pressed in the middle. However, the composition of quesadillas differed across other countries and areas. For example, some folks, referring to the Mexican capital region, posted that quesadillas contained meat or chicken plus cheese. Refried beans were also mentioned in some answers. I learned that my concept of a “traditional” quesadilla — fried flour tortilla with Monterey Jack Cheese and shrimp — is a highly Americanized version.

“Turkey & Cranberry Quesadillas” Recipe

Despite of the fact that my quesadilla is “not proper,” I’m going with my post-Christmas version. I believe in creative cooking. The common denominator is that the sandwich is filled filled with cheese and poultry (turkey) and fried.

Since the quesadillas are fried one at a time, it is easy to customize the ingredients for the preferences of family members. I like to set out an ingredient “buffet” and let each person pick their own fixings and assemble the quesadillas. Here are the ingredients for my “quesadilla bar”:

Tortillas: Although corn tortillas are the traditional component in a quesadilla, I am using small, 6″-diameter flour tortillas today. This is a “leftover” meal, and I usually have flour tortillas on hand. So, your preference for using corn or flour tortillas — both are tasty. I am using small tortillas (6″ diameter) — they fit handily in a small skillet and are just right for one entree serving.

Turkey: Leftover turkey from our Christmas meal is the basis for these quesadillas. This year, I cooked an apple cider-brined turkey breast in the crock pot. (The whole, bone-in turkey breast just fit in my large crock pot.) The brine was flavorful. The slow, moist cooking method produced one of the best turkey’s I’ve ever cooked for Christmas. The turkey breast was moist and tender. Perfect for these sandwiches. If you don’t have leftover turkey, a deli turkey breast works just fine. (Chop into small slices or diced pieces.)

Cranberry Sauce: I cooked homemade Cajun-inspired “Cranberry & Orange Chutney” this year. It was absolutely delicious! I have leftover chutney for these quesadillas. (See last week’s post for the recipe.) However, commercial whole berry cranberry sauce can be used if you don’t have homemade sauce. A person can never have too many fresh cranberries — they will last a month or two in their original bag in the crisper section of the refrigerator or up to a year when frozen. I can always find ways to use extra cranberries left from Christmas.

Cheese: Use whatever variety which you have available. Monterey Jack works well — it is soft, mild and melts well. Other suggestions are Colby Jack, Tex-Mex blends, mozzarella and mild cheddar cheese. Oaxaca cheese, a Mexican string cheese-like white cheese, makes the quesadillas a little more authentic.  

Accompaniments: Include whatever your family likes. We enjoy lettuce, green onions, sour cream, guacamole, pico de gallo. Include refried beans if you wish.

Making the Quesadillas

I use a small skillet which just accomodates my 6″-diameter flour tortillas. Heat the oil over medium heat — not high heat. Add a flour tortilla. As it cooks, sprinkle on the diced turkey, cheese, cranberry sauce and green onions. It takes just a minute or two to fry the first tortilla and melt the cheese.

Rather than folding the tortilla in half, I add a second tortilla on top. The entire tortilla makes just enough for one entree. Add the tortilla, use a spatula to flip over and let the second side fry.

After the second side is fried for another minute, remove from heat and transfer to a cutting board. Cut into wedges with a pizza cutter. Repeat with remaining tortillas and ingredients to make 3 more quesadillas — or as many as you need.

And, we have tasty “Americanized” quesadillas. Delicious. Serve with accompaniments of choice (chopped lettuce, sour cream, pico de gallo, guacamole, refried beans).

I have many “favorite” leftover turkey recipes using Christmas and holiday turkey — so I don’t mind having too much turkey. These quesadillas are a novel approach to leftovers. I love tart cranberry sauce when paired with roasted turkey. I especially enjoy the crunchy, fried flour tortillas. These quesadillas are the best. Enjoy!