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Lunch / Dinner

Turkey & Avocado Quesadillas with Chipotle-Cranberry Sauce

Quesadillas are people-pleasing food — who doesn't love a toasty tortilla stuffed with cheese, meats, and other delicious options? These Turkey & Avocado Quesadillas are a simple way to use up leftover meat and cranberry sauce from Thanksgiving. Just be sure to add avocados and cheese to your Turkey Day grocery list so you can make these the day after.

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Combine cranberry sauce, chipotle, adobo sauce, and zest for the sauce.

Arrange ¼ cup cheese, one-fourth each turkey, avocado, and onion, followed by ¼ cup more cheese on half of each tortilla. Fold empty sides of tortillas over fillings.

Heat 2 tsp. oil in a 12-inch cast-iron skillet over medium-high.

Cook two quesadillas at a time in skillet until golden, 2–3 minutes per side; transfer to a cutting board, rest 2 minutes, then cut each in half. Heat remaining 2 tsp. oil in skillet and cook remaining two quesadillas; serve with sauce.

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