Turkey & Cranberry Sauce Quesadilla

by V & V Supremo Foods, Inc.

20 Min

Servings

ingredients

Wondering what to do with all that left over turkey once the celebration is over? Make some tasty turkey and cranberry sauce quesadillas.

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Ingredients

8-6 inch

flour tortillas

8-6 inch flour tortillas
1-1lb. Bag

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

1-1lb. Bag Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
1 Cup

shredded turkey leftovers, at room temperature

1 Cup shredded turkey leftovers, at room temperature
2 Tbsp.

cranberry sauce, room temperature

2 Tbsp. cranberry sauce, room temperature

1

Preheat a skillet or griddle for 1 minute over medium-low heat. It is important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts.
2

Place two flour tortillas on the skillet or griddle and warm up for approximately 15 seconds on one side.
3

Flip tortillas, on one tortilla sprinkle ¼ cup Chihuahua® cheese. Distribute uniformly over tortilla. Evenly add ¼ cup shredded turkey, ensuring each bite has a piece.
4

On the other tortilla, spread 1½ tsp. cranberry sauce equally, and top with ¼ cup of cheese. After the cheese is semi-melted, combine both tortillas.
5

Press down with a spatula. Cook until quesadilla is golden brown and cheese has fully melted, approximately 3 minutes. Flip occasionally with spatula so they don’t burn. Remove from griddle.
6

Cut quesadilla into 4 equal portions. Repeat with remaining tortillas. Serve and enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. Preheat a skillet or griddle for 1 minute over medium-low heat. It is important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts.
2. Place two flour tortillas on the skillet or griddle and warm up for approximately 15 seconds on one side.
3. Flip tortillas, on one tortilla sprinkle ¼ cup Chihuahua® cheese. Distribute uniformly over tortilla. Evenly add ¼ cup shredded turkey, ensuring each bite has a piece.
4. On the other tortilla, spread 1½ tsp. cranberry sauce equally, and top with ¼ cup of cheese. After the cheese is semi-melted, combine both tortillas.
5. Press down with a spatula. Cook until quesadilla is golden brown and cheese has fully melted, approximately 3 minutes. Flip occasionally with spatula so they don’t burn. Remove from griddle.
6. Cut quesadilla into 4 equal portions. Repeat with remaining tortillas. Serve and enjoy!

Turkey & Cranberry Sauce Quesadilla

Notes: