Turkey Cranberry Quesadillas |
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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 1 |
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Wonderful appetizers and great way to use up turkey leftovers. A Pillsbury recipe adapted for my family's taste. Ingredients:
8 flour tortillas (6 inch) |
1 (12 ounce) container cranberry-orange sauce |
1/2 lb thinly sliced smoked turkey |
1/2 lb havarti cheese or 1/2 lb swiss cheese, thinly sliced |
1 tablespoon olive oil |
Directions:
1. Top 4 tortillas with 1 tablespoon of the cranberry-orange sauce; spread it out to the edges.
2. Top each with turkey, cheese, and second tortilla.
3. Brush one side of quesadilla with oil.
4. Place oil side down in a skillet over medium heat; press down with pancake turner.
5. Cook 1 to 2 minutes or until browned.
6. Brush top side of quesadilla with oil; turn quesadilla over and cook and additional 1 to 2 minutes or until browned and cheese is melted.
7. Do the same thing with each quesadilla.
8. Cut each quesadilla into 6 wedges.
9. Serve with cranberry-orange sauce for dipping.
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