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.


Family Recipe Fridays: Mom’s Enchiladas

This post may contain affiliate links. Please see my Disclosure statement for more details.

I cook a lot of recipes. Cooking Light, Southern Living, and recipes saved in my Google Reader are my go-tos for recipes on any given night.

But I also have a treasure of family recipes—my family, Mr. V’s family, close friends’ families. These are recipes I come back to again and again, because they are not only tasty but also sentimental.

When we were engaged, Mr. V’s mom gave us a small 3-ringed book, filled with pages on which you can write your own recipes. The green (YES GREEN. Mr. V thinks it’s blue, but he’s obviously blind) book is tattered, stained, and was obviously chewed on by our dog, but there’s no way I would let it go.

I remember spending nearly a whole day at their house, going through my MIL’s own stash of recipes and copying down the ones Mr. V insisted were keepers. I did the same at my home with the collection of church cookbooks and recipe cards my mom kept stashed in a cupboard above the microwave.

I thought it would be fun—now that I think I am at a place in my bloggy “career” where people might participate—to start a carnival where people share their family recipes. These are usually the BEST recipes because they are tried and true, perfected over time.

Here’s my first great recipe.

Mom’s Enchiladas

Mom’s Enchiladas


  • 1 lb. ground beef or cooked, shredded chicken
  • 1/2 c. diced onion
  • 8 6-inch flour tortillas
  • 8 oz. taco sauce or salsa
  • 1 c. shredded cheddar cheese
  • 4 T butter
  • 4 T flour
  • 2 tsp. chicken bouillion
  • 1 1/3 c. water
  • 4 oz. diced green chiles
  • 2/3 c. sour cream


Cook beef and onion until meat is brown and onion is tender. (If using chicken, just saute onions then add in cooked chicken.) Drain fat. Divide meat into tortillas. Top meat in each tortilla with 1 oz. of taco sauce/salsa and 1 Tablespoon cheese. Roll the tortillas up and place them seam down in an oblong baking dish.

In saucepan, melt butter, then whisk in flour and bouillion. Stir in water. Cook and stir until thickened and bubbly, then stir in chiles. Remove from heat; stir in sour cream. Pour the sauce over the tortillas.

Cook at 350 for 15 minutes. Sprinkle with remaining cheese and bake until melted, another 5 minutes or so.


In case you’re not familiar with carnivals, here’s what you do! Write a post on your blog about one of your family’s “hand-me-down” recipes. Link here to THAT POST, not to your main blog page (if you need help doing that, you can e-mail me). If you don’t have a blog, leave the recipe in the comments. Then we all visit each other’s blogs and see the wonderful, delicious recipes that we can make over the weekend.


WIN IT! [CONTEST OVER!] Everyone who links their post here or leaves a recipe in the comments will be eligible to win this Cath Kidston Recipe Organizer so you can have a place to write all your treasured recipes. If you Twitter about this carnival, you’ll get another entry (just leave a comment that you did). Same for Stumbling/Kirtsy-ing/Digg-ing this post. US and Canada only, please. (Please still link if you’re international, you just won’t be eligible to win.) I’ll pick a winner on Saturday.

Bon Appetit!

[since Mr. Linky went down after this post, I’m inserting the links myself.]

Mom’s Pasta Salad (Lattes and Life)
Cornbread Salad (The MawMaw)
Broccoli Casserole (It’s Come to This)
Chicken Lime Soup (Shannon)
Rainbow Slaw (The MawMaw)
Chicken Parmigiana (Once a Month Mom Tricia)