Thanksgiving Quesadilla

A little savory and a little sweet, making a Thanksgiving Quesadilla is the perfect way to turn your holiday leftovers into a fun and delicious turkey quesadilla for lunch or dinner!

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This post was last updated 8/2025.

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Shopping list:

• butter
• white corn tortillas
• mozzarella cheese
• cooked turkey breast
• cranberry sauce (I usually use my homemade raspberry cranberry sauce)
• green onion

These Thanksgiving Quesadillas are such a fun way to reinvent your holiday leftovers into something quick and delicious. Made with buttered white corn tortillas, mozzarella cheese, tender turkey breast, sweet cranberry sauce, and fresh green onion, they’re cheesy, savory, and just the right amount of sweet. I love using my quesadilla maker because it cooks them perfectly in minutes, but a skillet on the stovetop works just as well. Either way, dinner is ready before you know it!

I’ve always been a fan of sweet and savory combinations, and this recipe hits that balance perfectly. The melty mozzarella and juicy turkey make it hearty, while the cranberry sauce adds a pop of sweetness and the green onion brings in a fresh bite to round everything out. It’s a creative twist on leftovers that feels comforting yet new, and it’s a dish I could honestly enjoy all year long, not just after Thanksgiving.

Looking for some other ways to use those Thanksgiving leftovers? Try my Turkey and Stuffing Noodle Soup or Turkey Pot Pie!

Have some extra mozzarella cheese to use? Check out this Portobello Pizza or Beef and Cheese Stuffed Shells!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best results, you can use a quesadilla maker instead of a skillet for quicker, more even cooking. Always opt for freshly shredded cheese, as it melts more smoothly and has better flavor than pre shredded varieties. Store any leftovers in an airtight container in the refrigerator for up to three days, and reheat them in a skillet for crispiness, the microwave for convenience, or the air fryer for a quick, evenly warmed finish.

• If you’d like to freeze them, let the quesadillas cool completely, then wrap them tightly in plastic wrap and foil or place them in a freezer safe bag or container. They’ll keep well for up to two months. To reheat, thaw overnight in the refrigerator or cook straight from frozen by warming them in a skillet or air fryer until the cheese is melted and the tortilla is crisp. For a softer finish, you can also reheat in the microwave, though the skillet or air fryer will give the best texture.

• You can easily switch up these Thanksgiving Quesadillas with a few simple substitutions or additions. Try using fresh chopped basil in place of green onion for a more herby flavor, or swap the turkey for chicken if that’s what you have on hand. Swiss cheese is a great alternative to mozzarella, giving the quesadillas a nuttier, slightly tangier taste, and yellow corn tortillas can be used instead of white for a deeper corn flavor. Finely diced red onion also works in place of green onion, adding a little bite and color.

• Other great additions include a sprinkle of feta or goat cheese for extra creaminess, sliced jalapeños for a spicy kick, or a handful of spinach for added freshness. You could also drizzle in a little balsamic glaze for sweetness or add leftover roasted vegetables to bulk them up.

Our favorite kitchen equipment and supplies used with this recipe:

• George Foreman Electric Quesadilla Maker
• OXO Good Grips Large 4-Inch Pizza Cutter
• Epicurean Kitchen Series Cutting Board
• Cambom Rotary Cheese Grater

Yield 4 quesadillas

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

5 Min

Total time

10 Min

Thanksgiving Quesadilla

Thanksgiving Quesadillas are a cheesy, savory-sweet way to enjoy holiday leftovers with turkey, cranberry sauce, and green onion. Quick to make and full of flavor, they’re a fun twist on traditional quesadillas!

Ingredients

• ½ tablespoon butter
• 8 - 6 inch white corn tortillas
• 2 cups shredded mozzarella cheese
• 1 ½ cups chopped turkey breast
• 6 tablespoons cranberry sauce
• ⅔ cup sliced green onion

Instructions

1. Layer four tortillas evenly with mozzarella cheese, turkey, cranberry sauce, green onion, and a little more cheese, then top with the remaining four tortillas.
2. Heat a skillet over medium to medium high heat and melt a small amount of butter. Place one quesadilla in the skillet and cook until the bottom is golden brown, then carefully flip and cook the other side until browned and the cheese is melted.
3. Remove from the skillet and set aside, repeating the process with the remaining quesadillas. Cut each quesadilla into quarters using a knife or pizza cutter and serve warm.

Notes

A quesadilla maker can be used instead of a skillet.

We recommend using freshly shredded cheese whenever possible for better taste and melting.

Nutrition Facts

Calories

411.26

Fat

16.47 g

Sat. Fat

8.53 g

Carbs

32.54 g

Fiber

2.68 g

Net carbs

30.86 g

Sugar

10.18 g

Protein

34.04 g

Sodium

568.94 mg

Cholesterol

95.91 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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