Thanksgiving Quesadilla

quesadilla filled with Thanksgiving sides and turkey too

This Thanksgiving quesadilla layers leftover turkey, stuffing, corn, mashed potatoes, and more into a crispy tortilla. It's the best possible use for the leftovers.

Prep Time10

Cook Time5

Total Time10

Course: Main Course

Cuisine: Mexican

Servings: serving

Author: Mary Younkin

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.

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