0 (0)

Appetizers, Healthy Eating, Mains

Turkey quesadillas

Turkey quesadillas
Los Angeles Times

Americans have been conditioned to treat the weekend after Thanksgiving as the kickoff of the race to the mall for an orgy of shopping, but it is actually something far more meaningful: the official opening of party season. For the ... Read more

Total time: About 15 minutes | Serves 8 as an appetizer
  • 3/4 cup cranberry sauce
  • 2 to 3 fresh jalapenos, seeded and coarsely chopped (about 3 tablespoons)
  • 1/4 cup chopped cilantro
  • 4 green onions, green part only, thinly sliced
  • 6 tablespoons ( 3/4 stick) unsalted butter, melted
  • 4 (10-inch) flour tortillas
  • 2 cups diced roast turkey
  • 2 cups grated sharp cheddar

Step 1Heat the oven to 450 degrees. In a bowl, combine the cranberry sauce, two jalapenos, cilantro and green onions and mix well. Add the other jalapeno if more heat is needed.

Step 2Use 2 tablespoons of the butter to grease a baking sheet. Lay a tortilla on it. Spread one-half cup of the turkey over one half, then spread 3 tablespoons of the cranberry sauce over the other half. Sprinkle one-half cup of the cheese over the turkey. Fold the tortilla in half and press to seal. Brush the top with melted butter. Repeat with the remaining tortillas and filling.

Step 3Bake the quesadillas for 5 minutes, or until the cheese is completely melted. Cut each into 4 pieces and serve.


Pumpkin face quesadillas
Pumpkin face quesadillas

Candied quince
Candied quince

Fresh mincemeat pie
Fresh mincemeat pie

Steamed halibut on greens with cucumber and garlic dressing
Steamed halibut on greens with cucumber and garlic d...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Shio koji tuna poke
Le Pain Quotidien's quiche Lorraine
Tuna 'toutes saveurs'
Salmon hand rolls with avocado