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Thanksgiving Quesadillas

Thanksgiving Quesadillas

Yield: 4 servings 1x
Prep: 15 minutesCook: 15 minutesTotal: 30 minutes


1 8-ounce package Monterey Jack cheese, shredded

½ cup mayonnaise

1 tablespoon fresh sage, chopped small (or half that of dried sage)

4 10-inch flour tortillas

1 pound leftover turkey (white or dark or both)

12 ounces leftover stuffing

½ cup whole berry cranberry sauce


½ cup whole berry cranberry sauce

1 cup mayonnaise

4 teaspoons fresh sage, chopped small (or half that of dried sage)


In a medium bowl, mix shredded cheese, mayonnaise and sage.

Divide the cheese mixture over the entire surface of each of the four tortillas.

Building only on one half of each tortilla, pile the turkey, stuffing and cranberry sauce then fold the opposite side over.

Make the dip by combining all three ingredients and set aside.

Heat a flat pan or skillet over medium heat and place two folded quesadillas and cook for a minute or two on each side until browned and golden. Repeat for the second two quesadillas.

Cut each in half for serving and serve with the dip on the side.

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© Author: A Family Feast
Cuisine: American, Mexican Method: stovetop