- 8 small quesadillas Servings
- 5 mins Prep Time
- 21 mins Total Time
- 2 cups finely chopped, cooked Shady Brook Farms® turkey
- Olive oil
- 8 6-inch corn or flour tortillas
- 2 cups freshly shredded Gouda cheese
- ½ cup cranberry sauce
- Leftover gravy, for serving
- Fresh thyme, for garnish
Step 1Heat a large saute pan over medium-high heat. Add a generous drizzle of olive oil, then add the tortillas, 1 at a time.
Step 2To each tortilla, add ¼ cup of the cheese, ¼ cup of the turkey and 1 tablespoon of the cranberry sauce. Heat for about 1 to 1 ½ minutes, until the cheese is melted and the exterior is crisp.
Step 3Next, use a spatula to fold the tortilla in half, then gently press down on the top. Remove the quesadilla from the pan and repeat.
Step 4Serve the quesadillas with the warm gravy and fresh thyme, if using.
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