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Oh, my friends. I am very excited to share this with you today. I dreamed up this quesadilla many years ago and finally got around to making it and taking photos of it last fall. And let me tell you, it fulfills every food fantasy I had and then some.
I made this quesadilla for lunch the day after Thanksgiving. And then I made it again for dinner for myself and for the rest of the family too. And then? I made it again on Saturday AND on Sunday. Yep, I did that. And I will happily be making this quesadilla again, on repeat, for as long as the Thanksgiving sides last this year.
I have made a lot of quesadillas. But, I am telling you that this Thanksgiving quesadilla is officially my favorite way to use the Thanksgiving leftovers, alongside my more traditional turkey quesadilla when those leftovers finally start running out.
Thanksgiving Quesadilla
From start to finish, this quesadilla only takes ten minutes to make. It’s built from leftovers, so it’s easy to adapt on the fly. So, don’t worry if you don’t have all the ingredients. Just use what you have.
I don’t even care if I sound crazy. I’ve been raving to all of my brothers and sisters, friends and strangers at the grocery store even, about this way to use up leftovers ever since I first landed on it, almost two years ago. A little bit of this and a little bit of that add up to whole lot of deliciousness!
Ingredients and Substitutions
Tortillas – I prefer the flavor and texture of flour tortillas, hands down. But, you can go with corn tortillas if you want. (If you choose to use corn tortillas, you’ll need two and you won’t be able to fold them as described below.)
Cheese – Monterey jack cheese is my go-to here, but whatever mild, melty cheese you have on hand will work well.
Butter – I use salted butter in all of my recipes, unless otherwise stated. It helps the tortilla brown and keep from sticking to the pan.
Turkey – Whatever leftover turkey you have on hand post-Thanksgiving will work. I always use our roast turkey. If you happen to run short of turkey, you can sub rotisserie chicken here to make the most of any remaining side dishes.
Green Bean Casserole – My favorite green bean casserole brings wonderful flavors and texture to the mix.
Stuffing – While it lasts (which isn’t long) I include some of this sausage apple cranberry stuffing. Any stuffing you have will work.
Creamed Corn – I love adding creamed corn (or even corn pudding if we’re lucky enough to have any leftover!) to the quesadilla for the sweet crisp bite the kernels add.
Mashed Potatoes – Mashed potatoes add some creamy, rich flavor and support .
Sweet Potatoes – If you have them, don’t sleep on adding sweet potatoes as well! They add a great, mildly sweet contrast to the other savory ingredients.
Cranberry Sauce – My boys and I love to use some leftover cranberry sauce for dipping. Don’t judge me til you’ve tried it.
Notes on Equipment
- Large nonstick skillet. I have been through about a million skillets over the years. For the past several years this has been my everyday champ, and it crisps a fully loaded quesadilla without a thing sticking.
- Grater
- Flexible nylon turner. I reach for this turner almost every single day. It’s thin enough to slide cleanly under the folded quesadilla yet sturdy enough to flip it without losing the filling, and the nylon is gentle on my nonstick pan.
- Sharp knife
- Cutting board
How to Make a Thanksgiving Quesadilla
Gathering the Ingredients: Before I start cooking, I gather all of the ingredients and place them next to the stove for easy assembly.
Preheating the Pan: Set a large non-stick pan over medium-low heat on the stove to warm up.
Prepping the Ingredients: While it heats, you’ll want to shred the cheese and chop the turkey and green bean casserole into tiny pieces.
Buttering the Tortilla: I lightly butter one side of a tortilla. Once the pan is hot, I set it buttered side down in the pan.
Adding Cheese and Turkey: Sprinkle half of the tortilla with about half the cheese, then layer the chopped turkey on top of the cheese.
Topping with the Rest: You’ll want to layer very small amounts of the green bean casserole, stuffing, mashed potatoes, and sweet potatoes over the chicken. I use my hands to place little pieces of each dish all over half of the tortilla. Once I have all the layers in place, I add a final layer of cheese.
Folding It Over: Now you’ll gently fold the side of the tortilla over the fillings and press down with the back of a spatula.
Cooking: You’ll let it cook undisturbed for 2-3 minutes, until the cheese begins to melt and the bottom tortilla is a golden brown.
Flipping: I carefully flip the folded quesadilla over to the other side and let it continue cooking for another 2-3 minutes.
Serving: Once both sides are nice and crispy, use your spatula to transfer the quesadilla to a cutting board and slice into wedges while still hot. Serve warm with cranberry sauce.
Expert Tip
This is a really hearty quesadilla. Even if you’re only adding a little bit of each ingredient, it all adds up. And, when you’re working with a thick quesadilla like this, heat management plays a big role. While I normally cook my quesadillas over medium heat, I cook this one a little slower to allow all of the ingredients time to warm and grow toasty while the cheese melts. If you’d like to cook them faster, I recommend heating the leftovers in the microwave for 30 seconds or so before cooking the quesadillas.
Use Your Hands – I find it simplest to just use my hands to distribute small portions of potatoes and green beans and stuffing across the quesadilla. Yes, it’s messy, but the results are worth it and you’ll have plenty of time to wash up while the quesadilla is getting toasty in the pan. Also, disposable gloves are a beautiful thing.
Chopping Filling Ingredients Finely – Chop those ingredients smaller than you think. The pieces of turkey and green beans need to be tiny and bite-size, or it’s going to be messy trying to eat it. Aim for ½” pieces.
Keeping Layers Thin – While it might be tempting to pack as much as possible into these quesadillas, patience is key. Cramming too much filling into these quesadillas will prevent them from cooking evenly, and the tortilla may not be able to keep everything contained.
Serving Suggestions
The one thing I never skip is a little dish of cranberry on the side for dipping. homemade cranberry sauce is the classic move, but hot pepper cranberry sauce brings a little heat that plays well against all that savory filling. A spoonful of cranberry chutney or cranberry pepper jelly is good here too, if you have a jar in the refrigerator.
Make Ahead & Storage
How to Store: Leftover quesadilla wedges can be stored in an airtight container in the fridge for 3 days.
How to Reheat: I usually reheat the quesadilla in a nonstick skillet on medium heat, to refresh the crispiness. You can also reheat in the air fryer.
More Quesadilla Recipes
- Teriyaki Chicken Quesadillas
- Carnitas Quesadillas
- Breakfast Quesadillas
- Street Corn Quesadillas
- Ham and Cheese Quesadillas
- Chicken Bacon Ranch Quesadillas
- Korean Beef Quesadillas
Frequently Asked Questions
I usually use a large spatula to circle the base of the pan, checking for any areas where the tortilla might be stuck. After doing that, I slip the spatula underneath the quesadilla in one quick, smooth motion. Then, I lift the quesadilla just enough to be able to flip it over on the folded edge, keeping the tortilla within the bounds of the pan.
I typically don’t need to. But, if something has a lot of juices, you’re right to be concerned. Too much moisture is a bad thing. Use a slotted spoon and leave the juice behind.
One of the best things I’ve learned is to wait about a minute and let it rest before slicing. The cheese is still plenty hot, but it binds the other ingredients better.
Thanksgiving Quesadilla
Ingredients
- 1 teaspoon butter
- 1 8-10" flour tortilla
- ⅓ cup freshly shredded Monterey jack cheese
- ¼ cup Roast Turkey chopped into ½-inch pieces
- 2-3 tablespoons Green Bean Casserole roughly chopped into ½-inch pieces
- 2-3 tablespoons Sausage Apple Cranberry Stuffing or your favorite stuffing recipe
- 2 tablespoons Creamed Corn
- 2 tablespoons Herb Mashed Potatoes
- 2 tablespoons Whipped Sweet Potatoes
- Cranberry Sauce for serving
Instructions
- Place all of the quesadilla fillings next to the stove for easy assembly. Warm a nonstick skillet over medium-low heat. Lightly butter one side of the tortilla with butter and place it in the hot pan. Generously sprinkle cheese over the tortilla and top half of one side with turkey.
- Working quickly, top the turkey with green bean casserole, stuffing, mashed potatoes, and sweet potatoes. Fold the cheese side of the tortilla over the fillings and press it down over them. Cover with a lid.
- Let the quesadilla cook for 2-3 minutes. When the cheese is beginning to melt and the bottom tortilla is browning slightly, uncover and flip the folded quesadilla over to cook the other side.
- Continue to cook uncovered until all the cheese is melted and the tortilla is crisp around the edges. Using a spatula, transfer the quesadilla back to a cutting board and cut it into wedges while it is hot and serve warm with cranberry sauce.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
