I’m still in a food coma, probably wrapped up in a massive afghan floating on a mashed potato cloud. If you’re anything like me, you can’t wait until you can smother your leftover turkey, stuffing and potatoes with more gravy and eat your 14th slice of pumpkin pie with fresh whipped cream.


But just in case you’re not like me, and you got enough of the traditional Thanksgiving meal yesterday, here is a nifty quesadilla you can throw together in about 10 minutes.



Turkey, Brie & Cranberry Quesadilla

serves 1

2 whole wheat tortillas

3 ounces turkey, shredded

2 tablespoons cranberry sauce

1 ounce of brie cheese, chopped

Preheat pan or griddle on medium-low heat. Lay one tortilla flat, top with half of the cheese, and all of the turkey and cranberry sauce. Top with remaining cheese and tortilla. Make sure cheese is on both sides of the tortilla to act as “glue.” Lay in skillet and toast for 3-4 minutes per side, or until golden brown.


Plain and simple, no? I may have also thrown some stuffing in there. Because frankly, I just can’t help myself.


And if that doesn’t float your boat, here are a few other recipes where you can simply substitute turkey:

BBQ Chicken Quesadillas

BBQ Chicken Sliders

Loaded Baked Nachos

Enchilada Lasagna

Chopped Chicken Salad

Southwest Salad


What are you plans for Thanksgiving leftovers? My only real plan is for them to end up in my stomach. I’m not concerned about the vehicle getting them there.

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63 Responses to “Turkey, Brie and Cranberry Quesadillas.”

  1. #
    51
    Andrew — February 2, 2011 @ 5:50 pm

    That was AMAZING.
    I just tried it, and I used REALLY oily brie. Not sure why it was so oily, but it was. It worked out though, because the oil in the brie kinda fried the tortillas, so I managed to fry it in oil, without adding any calories at all. Anyway, when it ends up like that, it tastes exactly like a Monte Cristo sandwich. This may be my new favorite quickie meal.

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