Turkey Cranberry Quesadilla
Thanksgiving is one of my favorite meals and I look forward to it all year round. Turkey, stuffing, cranberry sauce, and my favorite: gravy. I swoon just thinking about it. Every year I get requests to make a recipe using thanksgiving leftovers and until now I hadn’t because while many families make similar thanksgiving dishes, they generally do not have similar nutrition information. Since I provide nutrition info and Weight Watchers points for all of my recipes I’ve always struggled with this idea, because if I tell people to use their leftover stuffing or mashed potatoes, the calorie range could really be anything depending on how they were prepared.
This year when I started thinking about a leftover recipe I realized that there are a few Thanksgiving leftovers that have pretty common nutrition stats: turkey breast meat and cranberry sauce. Aha! I decided to do a twist on the traditional turkey/cranberry/cream cheese sandwich and make it into a quesadilla for fun. With less bread in the mix, the main ingredients really shine. I also added a drizzle of balsamic glaze to add a little tangy zip. Note that in the photos I drizzled on the outside (and accidentally drizzled a bit too much – oops), but I definitely suggest drizzling on the inside when you do it – it’s less messy to eat that way! I also meant to add a layer of fresh baby spinach leaves but somehow those didn’t make it into my shopping cart, so I marked them as optional – feel free to add them in! Besides adding flavor and nutrients, I think it’d add another pretty color to the mix.
Though my favorite way to eat Thanksgiving leftovers will always be to mix them all together in a bowl and microwave it for a steamy, warm bowl of my favorite comfort foods, this is something I will definitely make again. It’s a fun way to eat the leftovers and would make a great lunch on black Friday or late night option once your Thanksgiving main meal coma has worn off a little. How do you eat your leftovers?
Turkey Cranberry Quesadilla
Yield: 1 quesadilla
- 1 light original flatout (or other high fiber/low point wrap or tortilla)
- 1 oz 1/3 less fat cream cheese, softened
- A pinch of dried thyme
- 2 tablespoons whole berry cranberry sauce, homemade or canned
- 2 oz cooked turkey breast
- 1 teaspoon balsamic glaze (I used Wegmans brand, though other brands do sell it – you can also make your own, it's really easy!)
- Optional (not pictured or included in nutrition information): fresh baby spinach leaves
- Lay the flatout or wrap on a clean, flat surface. Spread the cream cheese over one half of the wrap. Sprinkle a pinch of thyme over the cream cheese and then spread the cranberry sauce over the top. Place the turkey in a layer over the cranberry sauce and add optional spinach leaves if desired (I meant to add these but forgot to buy them – oops!). Drizzle the balsamic glaze over the turkey (I drizzled mine on the outside at the end for the sake of looking fancy in the photos, but I recommend drizzling it inside – less messy to eat!). Fold the bare half of the wrap over the filling.
- Mist a skillet with cooking spray and bring over medium heat. Place the filled quesadilla on the skillet and mist the top with cooking spray as well. Cook for about 2 minutes on each side or until the outside is golden and the contents are heated.
Weight Watchers Points Plus:
7 per quesadilla (P+ calculated using the recipe builder on weightwatchers.com)
277 calories, 31 g carbs, 9 g fat, 25 g protein, 10 g fiber (from myfitnesspal.com)
An Emily Bites Original