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Grilled Turkey & Cranberry Quesadillas


  • Delicious recipe Prep time: 40 minutes
  • Delicious recipe Cook time: 10 minutes
  • Delicious recipe Servings: 6-8



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150 grams Ocean Spray® Wholeberry Cranberry Sauce

60 ml olive oil

60 ml red wine vinegar

1 clove garlic, finely chopped

1 jalapeño pepper, diced

1/2 teaspoon cayenne pepper

450 grams turkey steaks

3-5 tablespoons vegetable oil

8 medium flour tortillas

200 grams Emmental or Gruyère cheese, grated

150 grams 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 hot plate or grill to medium-low heat. Cook the turkey for about 6 -8 minutes or until no longer pink inside, turning during cooking. Remove from heat and cut into bite-size pieces; set aside.

Increase hot plate 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 teaspoons 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.