Turkey, Brie, and Cranberry Quesadilla
A quesadilla is a snap to make with leftover turkey or turkey from the deli along with tortillas, cranberry sauce, and some brie cheese.
This turkey, brie, and cranberry quesadilla is a simple and creative way to enjoy leftover holiday turkey—or a fun twist on deli meat any time of year. It’s melty, crisp, and slightly sweet, thanks to the pairing of tart cranberry sauce with creamy Brie cheese.
It takes just minutes to prepare and makes a satisfying lunch or quick dinner. Whether you’re working through Thanksgiving leftovers or just looking for something different, this quesadilla delivers bold flavor with minimal effort.
What You’ll Like About This Dish
Quick and easy. Takes just minutes to assemble and cook—great for busy days.
Delicious flavor contrast. Creamy brie, savory turkey, and tart cranberry sauce create a sweet-savory combo.
Great use for leftovers. Perfect for after-the-holiday meals but just as tasty year-round with deli turkey.
Ingredient Notes
- Brie cheese: Soft and creamy, it melts beautifully. Remove the rind or leave it on—your choice.
- Flour tortillas: Use soft restaurant-style tortillas for the best texture and foldability.
- Turkey: Leftover roasted turkey or sliced deli turkey both work well.
- Cranberry sauce: Jellied or whole-berry cranberry sauce—or cranberry chutney for a gourmet touch.
- Salt and pepper: A light sprinkle enhances the sweet-savory balance.
- Cilantro (optional): Adds a fresh, herbal note—skip if you’re not a fan.
Steps to Make Turkey, Brie, and Cranberry Quesadilla
- Slice the brie into pieces and layer half onto one tortilla.
- Add the turkey, then spread the cranberry sauce over the meat.
- Add the remaining brie on top, season lightly, and sprinkle with cilantro if using.
- Top with the second tortilla and press gently to seal.
- Cook in a lightly oiled skillet over medium-low heat until golden brown on both sides.
- Slice into wedges and serve warm.
Tips for Quesadilla Success
- Keep the heat moderate to ensure the cheese melts before the tortillas over-brown.
- Use thin slices or shredded turkey for even layering and easy eating.
- Try a nonstick or cast iron skillet for the best crisp texture.
- Brie is soft—refrigerate briefly before slicing if it’s too sticky to work with.
Recipe Variations
- Add greens. A handful of baby spinach or arugula adds color and freshness.
- Use goat cheese. Swap the brie for crumbled goat cheese for a tangier bite.
- Try a different sauce. Use a fig jam or apple butter in place of cranberry for a fall twist.
- Make it spicy. Add a few thin slices of jalapeño or a dash of hot honey.
- Make minis. Use small tortillas and cut into triangles for party-sized bites.
Serving Suggestions
- Salad: Pair with a light green salad or arugula with vinaigrette.
- Soup: Serve with butternut squash soup or creamy tomato soup.
- Cranberry relish: Offer extra cranberry sauce or chutney for dipping.
- Fruit: A side of sliced apples or pears complements the brie and turkey.
- Leftovers: Great cold or reheated—perfect for packed lunches.
How to Store
Refrigerate: Store leftover quesadilla slices in an airtight container for up to 3 days.
Freeze: For best texture, freezing is not recommended once assembled and cooked.
Reheat: Warm in a skillet or toaster oven to restore crispness. Avoid microwaving if possible, as the brie can turn runny and the tortilla may get soggy.
Related Recipe: After-the-Holiday Hot Turkey Sandwich With Gravy
Turkey, Brie, and Cranberry Quesadilla
Ingredients
- 2 ounces brie cheese
- 2 flour tortillas, soft, restaurant style, medium size
- 2 ounces sliced turkey, thinly sliced , from the deli or use leftover shredded turkey
- 2 tablespoons cranberry sauce, or cranberry chutney
- freshly ground black pepper
- salt, to taste
- 1 tablespoon chopped cilantro, optional
Instructions
- Slice or dice the brie cheese into small pieces. Spread half of the cheese over a tortilla.
- Place the sliced or shredded turkey on the cheese layer. Spoon the cranberry sauce evenly over the turkey and spread gently.
- Place the remaining brie cheese over the turkey and cranberry sauce layer and then sprinkle with salt, pepper, and cilantro, if using. Top with the second tortilla. Press gently.
- Heat a few teaspoons of vegetable oil in a skillet over medium-low heat.
- When the oil is hot and shimmering, add the quesadilla to the skillet.
- Cook until browned on the bottom. Flip and brown the other side.
- Slice into wedges to serve.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
