Description
Four turkey, cranberry and cheddar folded quesadillas.
Ingredients
Scale
- 4 tortillas 8-inch flour tortillas
- 2 cups Cooked leftover turkey, shredded
- 1 1/2 cups Cheddar cheese, grated
- 1/2 cup Prepared cranberry sauce
- 2 scallions Scallions, thinly sliced
- 2 teaspoons Neutral oil
Instructions
- Confirm the cooked turkey was refrigerated safely. Lay out four 8-inch tortillas and spread 2 tbsp cranberry sauce on half of each, leaving a small edge.
- Divide 2 cups shredded cooked turkey, 1 1/2 cups grated cheddar and two sliced scallions among the sauced halves. Fold tortillas closed and press lightly.
- Heat a lightly oiled skillet over medium heat. Cook one or two at a time about two minutes per side until tortillas crisp and cheese melts. Check the center of the reheated turkey filling for 165°F, lowering heat if the outside browns first.
- Cut each folded quesadilla into wedges and serve promptly. Record tortilla size, filling leakage and true batch time in a trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: four skillet batches of about four minutes each, assuming cooked safely stored turkey and ready cranberry sauce.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dinner
Nutrition
- Serving Size: One folded 8-inch tortilla