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Lilly’s Table

 
 
Apple-Squash Soup
© Lillys-Table.com Photo of Turkey & Cranberry Quesadillas
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Turkey & Cranberry Quesadillas

from Turkey Cranberry Quesadilla with Apple-Squash Soup, the Week of November 24, 2013.
View the next recipe for this meal.

A speedy & hot alternative to the classic leftover Turkey Sandwich. Add in any leftover vegetables too. Including sweet potatoes, squash, greens or even green beans. Use this recipe as a base and add until your heart’s content.

Ingredients

  • 2 tortillas, small whole wheat or corn
  • 2 slices cheddar cheese, sharp white or jack
  • ½ cup cranberry sauce
  • 1 cup turkey, cooked and shredded
  • 1 cup spinach, washed and torn into pieces

Serving Size: 1 Person

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Preparation Instructions

Warm the tortillas in a skillet over medium heat until the are hot and toasty. Flip them so the hot outside faces inwards. Reduce the heat to low.

Place the cheese on the tortilla. Top with the shredded turkey, cranberry sauce and spinach. Place the other tortilla on top.

Flip over as soon as the bottom is a bit golden and toasty. Cook about 3-5 minutes until the other side is toasty and everything inside is hot and cooked through.