Grilled turkey and cranberry quesadillas

Grilled turkey and cranberry quesadillas


  1. Mix together the Whole Cranberry Sauce, olive oil, vinegar, garlic, jalapeño and cayenne in bowl; whisk until well mixed.
  2. Place turkey in resalable plastic bag; add cranberry mixture. Seal bag and turn to coat. Refrigerate for at least 30 minutes.

  3. Preheat a griddle to medium-low heat. Griddle the turkey for about 6 -8 minutes or until no longer pink inside, turning during cooking.
  4. Remove from griddle and cut into bite-size pieces; set aside.

    Increase griddle to a high heat. Lightly brush one side of each tortilla with vegetable oil. Place on the griddle, oil side down.
  5. Sprinkle with a thin layer of cheese and top evenly with cooked turkey.
  6. Add several tsps of remaining Whole Cranberry Sauce and the stuffing evenly on each.
  7. Top with a little more cheese.  Brush another tortilla with more oil and place oil side up over the filling.  Flip over and cook for a further 2 to 3 minutes or until cheese is melted and other side is crisped. 
  8. Repeat with the other tortillas and filling. Serve hot.

 Recipe from Ocean Spray.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


This is a great way to use up festive leftover turkey


150g Ocean Spray® Whole Cranberry Sauce

60ml olive oil

60ml red wine vinegar

1 clove garlic, finely chopped

1 jalapeño pepper, diced

1/2 tsp cayenne pepper

450g turkey steaks
3-5 tbsp vegetable oil

8 medium flour tortillas

200g Emmental or Gruyère cheese, grated

150g cooked stuffing


Time: 10 mins
Serves: 8
Nutrition: n/a