Spicy Turkey Cranberry Quesadillas {Secret Recipe Club}

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Turkey Cranberry Quesadillas

Happy Monday-after-Thanksgiving! Is everyone ready to get back into the swing of things? We had an oh-so-lovely traffic-filled car trip back from North Carolina Sunday. So I am counting on Monday for recovery, even though Libbie does have to go to school.

If you’re looking for the perfect way to use up your leftover turkey, have I got a goodie for you!

My assigned blog for the Secret Recipe Club this month was Lesa’s, Edesia’s Notebook. We are both longtime SRC Group A-ers, and I was glad that Lesa’s blog was my last group A assignment! In February I am moving to Group B, so I’ll have a whole new batch of bloggers to mingle with.

Lesa is a pastor’s wife and mom to two little girls in Wisconsin. Her daughters are 6 and 4 – my Libbie is 6 and David will be 4 this month, so I felt an instant connection there. She is also a big reader, like me. I love how Lesa serves up a big variety of foods. I found her improv challenges really interesting, too.

leftover turkey

I was at my parents’ and we had a big old dish of turkey leftovers, so I decided I wanted to find a recipe to use some of it up. This one for Spicy Turkey Cranberry Quesadillas worked out perfectly – it uses turkey and cranberry sauce! The spicy-sweetness was just right. I decided to use chile-garlic sauce instead of chiles in adobo, because I find that the adobo sauce is just way too spicy for me. I loved how the milder chile-garlic sauce worked here. You could also use just hot sauce or sriracha.

(I really wanted to make these Golden Cheddar Corn Cakes with our leftover scalloped corn, too, but I just didn’t have any cooking energy left!)

Spicy Turkey Cranberry Quesadillas

Yield: 6-8 entree or 10-12 appetizer portions

Slightly adapted from Edesia's Notebook.


  • 8 oz. cream cheese, softened
  • 1/2 c. cranberry sauce
  • 1 T chile-garlic sauce (or sub other hot sauce)
  • 2 c. chopped, cooked turkey
  • 8 large whole wheat tortillas
  • butter or cooking spray


In a small bowl, mix together cream cheese, cranberry sauce, and chile-garlic sauce. Fold in turkey.

Heat a large skillet over medium heat. Lightly spray with cooking spray or melt a little butter in it.

Spread one tortilla with one-fourth of the turkey mixture. Top with another tortilla. Cook for 2-3 minutes on each side in your skillet, until brown and warmed through. Repeat with remaining tortillas.

Cut each tortilla "sandwich" into half, then each half into three wedges.


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