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Our Thanksgivings have been slowly passed down the older I get. Gradually, I’ve been preparing more and more of the dishes so my mom wouldn’t have to. Until this year, when I’m now in charge of the entire meal. That’s not a bad task to have, however, as that also means we get more of the leftovers and we get to use those leftovers in these Leftover Turkey Cranberry Salsa Quesadillas.
Since this is the first Thanksgiving meal that I’m completely in charge of, I’m fully expecting a few mishaps and to learn some things along the way. One thing I do know without a doubt, though, is that we need a tasty turkey. And I also know that I need some practice before the big day.
With the task in mind, I picked up a Honeysuckle White Fresh Whole Turkey at Kroger. With no added hormones or steroids as well as USDA process certified, I appreciate that Honeysuckle White works closely with farmers to ensure high standards in their products and respect to their animals. I also like that Honeysuckle White has transparency with the consumer so I know exactly how my turkey is made.
Practice makes perfect, but luckily our Honeysuckle White Fresh Whole Turkey came out perfect on the first try. A little butter and olive oil brushed on the bird, a cup of water in the roasting pan, and make sure it’s cooked to at least 165 degrees. It was our Thanksgiving before Thanksgiving and no one was disappointed. In fact, we’re now looking forward to the big day with the big meal more than ever. My family, and my mom, are going to be so proud. And so full.
And now, we have our Thanksgiving before Thanksgiving leftovers. Luckily, I have some tasty tricks up my sleeve. The tastiest of all are these Leftover Turkey Cranberry Salsa Quesadillas. I especially love this meal, because not only is it so, so good, but it also just looks like the holidays with the deep red of the cranberries combined with the green of the other ingredients.
You not only need leftover turkey for these Leftover Turkey Cranberry Salsa Quesadillas, but you’ll also need leftover cranberry sauce for the Cranberry Salsa. A cup of any leftover cranberry sauce you may have will work fine.
Then, add a jalapeno pepper with seeds removed, a handful of cilantro, and a few chopped green onions. Stir in lime juice.
Mix it all together and let the flavors marry in the fridge for a bit.
You’re then ready to assemble the Leftover Turkey Cranberry Salsa Quesadillas. This starts with a layer of turkey on a tortilla.
Add a layer of cranberry salsa before sprinkling with cheese. The cheese is your glue. The tastiest glue ever. Top with another tortilla.
Spray a pan with cooking spray and cook for about 2 minutes over medium heat, or until lightly browned. Flip, I do this with a plate that just barely fits the pan, and brown the other side. To cut the Leftover Turkey Cranberry Salsa Quesadillas, I like to use a pizza roller, because it’s easier. These are great served with extra cranberry salsa and sour cream.
- 8 flour tortillas
- 2 cups turkey, shredded
- 1 cup cranberry sauce
- 1/4 cup cilantro, chopped
- 1 jalapeno, seeds removed and chopped
- 2 tbsp green onion, chopped
- 1 tbsp lime juice
- 2 cups shredded Mozzarella cheese
- Combine cranberry sauce, chopped cilantro, jalapeno, green onion, and lime juice in a bowl for the cranberry salsa.Set aside.
- Lay out 4 tortillas and layer 1/4 of the turkey on each. Next, add cranberry salsa on each. Finish with 1/4 cup shredded Mozzarella cheese on each. Top with the remaining tortillas.
- Spray medium pan with cooking spray. Over medium heat, add quesadillas. Cook until one side is browned, about 2 minutes. Flip. Cook another 2 minutes. Remove from pan and let cool.
- Spray pan with more cooking spray and repeat until all quesadillas are done.
- Cut each into fourths.