Cranberry Turkey Quesadillas include chopped turkey combined with a mixture of cream cheese, chopped cranberries, chopped green chilies (mild unless you want more heat!), honey and a dash of hot sauce  sandwiched between two whole wheat tortillas and grilled until crisp. Of course, ham or chicken could be substituted for turkey in this recipe which could be served as appetizers or a light lunch. I could definitely envision this as lunch the day after Thanksgiving when  great turkey leftovers abound!

The Recipe for Cranberry Turkey Quesadillas

Cranberry Turkey Quesadillas
Serves 2
Diced turkey, cranberries, cream cheese, green chilies, honey and a touch of hot sauce sandwiched between two whole wheat tortillas and grilled.
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  1. 3 ounces of cream cheese, softened
  2. 1/4 cup chopped fresh or frozen cranberries, thawed
  3. 1 tablespoon chopped green chilies
  4. 1 1/2 teaspoons honey
  5. 1 teaspoon (or less) of hot sauce (like Texas Pete)
  6. 4 whole wheat tortillas (6-inch)
  7. 1 cup diced cooked turkey breast
  1. In a small bowl, beat cream cheese until smooth.
  2. Stir in the cranberries, chilies, honey and hot sauce until blended.
  3. Spread cream cheese mixture over tortilla; top with turkey.
  4. Add second tortilla on top. Repeat.
  5. Grill for 2-3 minutes on each side or until lightly browned and crisp.
  6. Cut into wedges to serve.
  1. Ham or chicken may be substituted for turkey in this recipe.
 Cranberries just liven up any dish with their unique tart flavor and their beautiful jewel-red color! This recipe for Cranberry Turkey Quesadillas yields 2 servings; if more is needed just do the math!

Did You Know?

  • Firmness is the primary indicator of quality in choosing cranberries? Choose fresh, plump cranberries, deep red in color and quite firm to the touch.
  • Cranberries are not grown in water, they are grown in bogs. They are floated in water to allow for easier harvesting.
  • American Indians enjoyed cranberries cooked and sweetened with honey or maple syrup – a cranberry sauce recipe that was likely a treat at early New England Thanksgiving feasts. The Indians also used cranberries as the source for red dye.
  • Cranberries are grown in the northern United States and southern Canada. They are harvested between Labor Day and Halloween, then appear in grocery stores between October and December, just in time to add their festive hue, tart tangy flavor and numerous health benefits to our holiday meals.
  • Cranberries possess some anti-cancer properties, anti-oxidant properties and anti-inflammatory properties. Cranberries are useful in the prevention and treatment of urinary tract infections.
  • Cranberries may be stored under refrigeration for up to 20 days. In the frozen state, cranberries may be kept for several years.
  • 95% of all cranberries are processed into juice.
  • Cranberry sauce was the first commercially processed food product.


More Recipes Featuring Cranberries

I would encourage you to buy extra cranberries this year to store in the freezer to use in some of the following recipes. Cranberries are available for such a short period of time! These recipes containing cranberries have appeared in earlier Silver Foodie posts.

How To Make Homemade Cranberry Sauce

Cranberry Almond Muffins

Cranberry Coffee Cake

Cranberry Meatballs

Cranberry Pork Roast

I hope you will let cranberries captivate you this year! What’s your favorite cranberry recipe?

Remember to Savor the Flavor!


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Tangy Cranberry Turkey Quesadillas — 5 Comments

  1. This recipe sounds easy and looks delicious too! Thanks for linking up at the Family Joy Blog Linkup party!

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