Irresistible Turkey and Brie Quesadillas Recipe with Cranberry Twist

Name: Irresistible Turkey and Brie Quesadillas Recipe with Cranberry Twist
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 flour tortillas; 1 cup cooked turkey, shredded or thinly sliced; 4 ounces brie cheese, sliced thinly; 1 cup fresh cranberries; 1/4 cup red onion, diced; 2 tablespoons fresh cilantro, chopped; 1 tablespoon lime juice; 1 tablespoon honey; 1/2 jalapeño, diced; Salt and pepper to taste

Posted on November 7, 2025

turkey and brie quesadillas - featured image

Introduction

The creamy richness of melted brie, the savory goodness of turkey, and the sweet-tart zing of cranberry salsa – it’s a flavor combination that will make your taste buds dance! I still remember the first time I tried these turkey and brie quesadillas with cranberry salsa. It was a post-Thanksgiving experiment, born from a fridge full of leftovers and a serious craving for something special but easy. Let me tell you, it was love at first bite!

This recipe has quickly become a household favorite, not just for the holidays but any time I want to whip up something quick and delicious. It’s perfect for using up leftover turkey (you know, after Thanksgiving when you’re staring at a mountain of turkey and wondering what to do with it). Plus, the cranberry salsa adds a refreshing twist that makes it feel festive even if it’s not the holiday season.

I know how crazy life can get, and if you’re like me, you’re always looking for recipes that are low-effort but high-reward. These quesadillas are just that. They come together in a snap, but they taste like you spent hours crafting the perfect dish. Trust me, once you try them, you’ll be hooked!

Why You’ll Love This Recipe

Quick & Easy: These turkey and brie quesadillas are ready in under 30 minutes – ideal for busy weeknights or lazy weekends.
Perfect for Leftovers: Got some roasted turkey hanging around? This is the ultimate way to transform it into something exciting.
Unique Flavor Combo: Brie and turkey might sound fancy, but pair them with cranberry salsa, and you’ve got a crowd-pleaser that’s perfect for brunch, lunch, or even a holiday appetizer.
Customizable: Whether you prefer a sharper cheese, a spicier salsa, or a different protein, this recipe is incredibly versatile.
Comfort Food with a Twist: It’s cheesy, crispy, and warm – everything you want in comfort food, but with a sophisticated edge.

What sets this recipe apart is the cranberry salsa. It’s not just a sidekick – it’s the star that ties everything together. The salsa’s tangy sweetness balances the richness of the brie and the savory turkey, creating a harmonious blend that’s absolutely irresistible.

This dish is perfect for sharing – whether you’re hosting friends, feeding a hungry family, or just treating yourself to something special. With every bite, you’ll taste the love and creativity that went into crafting this recipe!

What Ingredients You Will Need

This recipe uses simple, fresh ingredients to create bold flavors with minimal effort. You might already have most of them in your kitchen!

Flour tortillas: Soft and pliable, perfect for holding all the delicious fillings together.
Cooked turkey: Shredded or thinly sliced. Leftover turkey works beautifully, but you can also use deli-sliced turkey.
Brie cheese: Creamy and mild, brie is the star of this recipe. Remove the rind for a smoother texture.
Fresh cranberries: These will give your salsa its signature tart burst of flavor.
Red onion: Diced finely for a little crunch and sharpness.
Fresh cilantro: Adds a wonderful herbal note to the cranberry salsa.
Lime juice: Brightens up the salsa and brings all the flavors together.
Honey: Balances the tartness of the cranberries with a touch of sweetness.
Jalapeño: Adds a kick of spice to the salsa – adjust to your taste.
Salt and pepper: Essential for enhancing the flavors of the dish.

If you don’t have fresh cranberries, you can substitute with frozen ones. No turkey on hand? Rotisserie chicken works as a great alternative. And if brie isn’t your thing, try goat cheese or cream cheese instead for a similar creamy texture.

Equipment Needed

A non-stick skillet: For perfectly crisp quesadillas without sticking.
Spatula: Helps you flip the quesadillas with ease.
Food processor: Quickly blends the cranberry salsa into a perfect consistency.
Knife and cutting board: To chop the turkey, brie, and salsa ingredients.
Mixing bowls: For combining the salsa ingredients.

If you don’t have a food processor, no worries! Just chop the cranberries finely with a knife – it’s a bit more work, but the results are equally delicious.

Preparation Method

Prepare the cranberry salsa: In a food processor, pulse 1 cup of fresh cranberries, ¼ cup of diced red onion, 2 tablespoons of fresh cilantro, 1 tablespoon of lime juice, 1 tablespoon of honey, and ½ a diced jalapeño. Blend until chunky but combined. Taste and adjust seasoning with salt, pepper, or additional honey as desired.
Prep the ingredients: Slice the brie into thin pieces and shred or slice the cooked turkey. Set these aside.
Heat the skillet: Place a non-stick skillet over medium heat and allow it to warm up for a minute or two.
Assemble the quesadillas: Lay a flour tortilla flat on a plate or cutting board. Add a layer of brie slices on one half of the tortilla, top with shredded turkey, and spoon a generous amount of cranberry salsa on top. Fold the tortilla in half to create a semicircle.
Cook the quesadillas: Lightly grease the skillet with cooking spray or a small amount of butter. Place the folded tortilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted. Use a spatula to press gently while cooking.
Slice and serve: Remove the cooked quesadilla from the skillet, let it cool slightly, and slice into wedges. Repeat with the remaining tortillas and filling.

Pro tip: If the brie is too soft to slice, pop it in the freezer for a few minutes to firm up. And if your quesadilla is falling apart while flipping, use two spatulas for better control!

Cooking Tips & Techniques

Don’t overstuff: While it’s tempting to add lots of turkey, brie, and salsa, too much filling can make the quesadilla harder to flip and may lead to a mess.
Preheat the skillet: A hot skillet ensures the tortillas get golden and crispy without sticking.
Keep the brie cold: Brie can be tricky to slice when it’s too soft. Chill it in the freezer for 5-10 minutes for easier handling.
Customize the salsa: If you’re not a fan of spice, skip the jalapeño or swap it for a milder chili. Prefer it sweeter? Add extra honey or even a splash of orange juice.
Batch cooking: Make the quesadillas in batches and keep them warm in a 200°F (93°C) oven until ready to serve.

These tips are all tried and true – trust me, I’ve had my fair share of broken quesadillas and spilled fillings before mastering this recipe!

Variations & Adaptations

Low-carb version: Use low-carb tortillas or lettuce wraps for a lighter option.
Vegetarian twist: Swap turkey for sautéed mushrooms or roasted vegetables like zucchini and bell peppers.
Seasonal adaptations: Substitute cranberry salsa with mango salsa in the summer or apple chutney in the fall for a fresh twist.
Dairy-free option: Use a plant-based cheese alternative in place of brie.
Spice it up: Add a pinch of smoked paprika or chili powder to the turkey before assembling for extra flavor.

One of my favorite variations is using smoked gouda instead of brie and adding a few slices of avocado for a creamy boost – trust me, it’s divine!

Serving & Storage Suggestions

These turkey and brie quesadillas are best served warm, straight from the skillet. Pair them with a green salad or roasted vegetables for a complete meal. For a party, cut them into small triangles and serve as finger food with extra cranberry salsa on the side.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the quesadillas in a skillet over medium heat for a few minutes until warmed through and crispy again. Avoid microwaving, as it can make the tortillas soggy.

Nutritional Information & Benefits

This recipe is packed with balanced nutrition. The turkey provides lean protein, while the brie adds calcium and healthy fats. The cranberry salsa is rich in antioxidants and vitamin C, making it a delicious and nutritious addition.

Each serving (1 quesadilla) contains approximately:

Calories: 280
Protein: 18g
Fat: 12g
Carbohydrates: 22g
Fiber: 2g
Sugar: 6g

If you’re watching your gluten intake, simply swap the flour tortillas for gluten-free ones. For those avoiding dairy, a plant-based cheese alternative works wonderfully!

Conclusion

These irresistible turkey and brie quesadillas with cranberry salsa are exactly what your kitchen needs. Whether you’re reinventing leftovers or simply craving a quick, satisfying meal, this recipe checks all the boxes. It’s easy to make, full of flavor, and endlessly customizable to suit your tastes.

FAQs

Can I use chicken instead of turkey?

Absolutely! Rotisserie chicken or grilled chicken breast would work perfectly as a substitute for turkey in this recipe.

Can I make the cranberry salsa ahead of time?

Yes, the cranberry salsa can be made up to 2 days in advance. Store it in an airtight container in the refrigerator until you’re ready to use it.

What’s the best way to slice brie for quesadillas?

If your brie is too soft to slice, pop it in the freezer for 5-10 minutes to firm it up before cutting. This makes it much easier to handle!

How can I make these quesadillas spicier?

To amp up the heat, add more jalapeño to the cranberry salsa or sprinkle red chili flakes over the turkey before assembling the quesadilla.

Can I freeze these quesadillas?

Yes, you can freeze the assembled but uncooked quesadillas. Place parchment paper between each one, store in an airtight container, and freeze for up to 1 month. Cook directly from frozen, adding a couple of minutes to the cooking time.

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