Turkey, Cranberry, Brie Quesadilla
If you are anything like me, the day after Thanksgiving starts with one question: what am I going to do with all of this turkey? Over the years, I have built a whole playbook for Thanksgiving leftovers, from my turkey, cranberry and brie sandwich to this quesadilla, which just might be the easiest of them all.
I love making quesadillas because they ask so little of you. In particular, this one leans on what is already in your refrigerator: roasted turkey, a spoonful of cranberry sauce, and the brie left over from your baked brie with cranberry orange sauce or your cranberry, brie and walnut crostini. As a result, lunch comes together in one pan.
Whatās more, it is not only quick but also a little bit elegant. The brie melts into the turkey, the cranberry adds a sweet-tart note, and the avocado keeps every bite creamy. With this in mind, I serve it right alongside my cranberry brie turkey crackers and a cranberry Moscow mule when friends stay through the weekend.
What Is a Turkey, Cranberry and Brie Quesadilla?
In essence, it is a Thanksgiving plate folded into a tortilla. Shredded roasted turkey, cranberry sauce, sliced brie and avocado are layered between two tortillas and cooked in a skillet until the outside is golden and the cheese has melted.
Ingredients (With Purpose & Flavor Notes)
- Tortillas (2). The crisp, golden shell that holds everything together.
- Brie (2 ounces, thinly sliced). Melts quickly and brings a buttery, mild richness. Thin slices melt more evenly.
- Roasted turkey (4 ounces, shredded). The star of the leftovers. Shredding helps it warm through at the same pace the cheese melts.
- Cranberry sauce (1 tablespoon). A sweet-tart contrast to the rich cheese.
- Avocado (1/4, sliced). Adds creaminess. If you are not an avocado lover, leave it out.
- Cilantro (1 tablespoon, chopped). A fresh, bright finish for the top.
- Butter or olive oil (1 teaspoon). For the pan.
Everything I Love for This Recipe
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Nonstick Skillet
A 10-inch pan gives a tortilla room to crisp evenly.
Cast Iron Skillet
Holds steady heat for a deep golden finish.
Wide Spatula
Makes the flip clean so the filling stays put.
Pizza Wheel
Cuts neat wedges in one pass.
Wooden Cutting Board
A sturdy surface for slicing and serving.
Cheese Knife Set
Thin, even slices of brie melt best.
Small Serving Bowls
For extra cranberry sauce on the side.
Stoneware Dinner Plates
A simple plate lets the wedges shine.
Linen Napkins
An easy way to dress up a casual lunch.
Avocado Slicer
Quick, tidy slices every time.
Glass Storage Containers
Keeps leftover turkey fresh in the refrigerator.
Small Offset Spatula
Spreads the cranberry sauce in a thin, even layer.
How To Make a Turkey, Cranberry and Brie Quesadilla
Step 1: Warm the Pan
Set a skillet over medium heat and add the butter or olive oil.
Step 2: Build the First Layer
Place one tortilla in the pan. Lay half of the brie over the tortilla.
Step 3: Add the Filling
Top with the turkey, cranberry sauce, avocado, and the remaining brie.
Step 4: Close and Cook
Place the second tortilla on top. Cook until the bottom is golden brown, about 2 to 4 minutes.
Step 5: Flip and Finish
Flip carefully with a wide spatula and cook the second side until golden and the cheese is melted, about 2 to 4 minutes more. Slice into wedges and top with the cilantro.
Turkey, Cranberry and Brie Quesadilla
Ingredients
- 2 tortillas
- 2 ounces brie sliced thinly
- 4 ounces roasted turkey shredded
- 1 tablespoon cranberry sauce
- 1/4 avocado sliced
- 1 tablespoon cilantro chopped, for garnish
- 1 teaspoon butter or olive oil for the pan
Instructions
- Set a skillet over medium heat and add the butter or olive oil.
- Place one tortilla in the pan. Lay half of the brie over the tortilla.
- Top with the turkey, cranberry sauce, avocado, and the remaining brie.
- Place the second tortilla on top. Cook until the bottom is golden brown, about 2 to 4 minutes.
- Flip carefully with a wide spatula and cook the second side until golden and the cheese is melted, about 2 to 4 minutes more. Slice into wedges and top with the cilantro.
KEEP HOSTING
More festive favorites to keep the celebration going ā three holiday-worthy ideas.
Simple and Sophisticated Cranberry Brie Turkey Crackers
Cranberry, brie, and turkey stacked on a crisp, festive cracker.
Get the Recipe ā
The Perfect Turkey, Cranberry & Brie Sandwich
Turkey, cranberry, and brie layered into one irresistible sandwich.
Get the Recipe ā
Recipe: Baked Brie with Orange Zest Cranberry Sauce
Baked brie topped with bright orange-zest cranberry sauce.
Get the Recipe āVariations
Swap the Cheese
Use another good melting cheese if brie is not your favorite.
Skip the Avocado
The quesadilla holds together well without it.
Use a Different Leftover
Shredded roasted chicken works the same way. For another turkey idea, try my herb-infused turkey wings.
Go Meatless
My spinach, onion and mushroom quesadillas follow the same method.
When I Love Serving This Quesadilla
The Day After Thanksgiving
Nobody wants to cook again, and this takes one pan.
Friendsgiving Weekend
Slice into wedges and set them out while guests linger.
A Quick Weekday Lunch
Equally important, it works with deli turkey when the leftovers are gone.
Game Day
Wedges disappear fast next to a fall charcuterie board.
A Holiday Movie Night
Easy to eat on the sofa, and easy to make a second one.
When Family Is Still in Town
Everyone builds their own, which keeps the host out of the kitchen. For more ideas, see how I host a holiday dinner party.
What To Serve With This Quesadilla
A Warm Soup
My easy white bean and chicken soup or white sausage tortellini soup.
A Crisp Salad
The winter salad, the cranberry gorgonzola salad with bacon and pecans, or the pear and gorgonzola salad with candied pecans.
Another Leftover Favorite
My BBQ chicken flatbread pizza or the turkey brie croissant with strawberries and basil.
Something Warm and Cheesy
Baked brie with balsamic caramelized onions for the table.
Shelf Life & Storage Tips
- Best fresh. A quesadilla is at its crispest straight from the pan.
- Leftover turkey. USDA guidance is to use refrigerated cooked turkey within 3 to 4 days and to reheat leftovers to 165Ā°F.
- Reheating. Warm a cooked quesadilla in a dry skillet over medium-low heat rather than the microwave, which softens the tortilla.
- Avocado. Add it fresh; it browns when stored.
Frequently Asked Questions
Can I use deli turkey?
Yes. Given that the turkey only needs to warm through, sliced deli turkey works when the holiday leftovers are gone.
Do I have to remove the brie rind?
No. The rind is edible, so it is a matter of preference.
Can I leave out the avocado?
Yes. If you are not an avocado lover, skip it.
Can I use homemade or canned cranberry sauce?
Either one. The recipe calls for 1 tablespoon.
How many does this make?
One quesadilla, cut into wedges.
Final Thoughts
All things considered, this is the leftover recipe I come back to every year, because it turns what is already in the refrigerator into something that feels thought-through. Without a doubt, it is simple; in the final analysis, that is exactly why it works.
