Grilled Turkey and Cranberry Quesadillas



  • 150g Ocean Spray® Whol eberry 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


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

Preheat a griddle to medium-low heat. Griddle the turkey for about 6 -8 minutes or until no longer pink inside, turning during cooking. 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. Sprinkle with a thin layer of cheese and top evenly with cooked turkey. Add several tsps of remaining Wholeberry Cranberry Sauce and the stuffing evenly on each. 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. Repeat with the other tortillas and filling. Serve hot.

TIP: These can also be made using leftover cooked turkey.


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