• 2 cups Ocean Spray® Jellied Cranberry Sauce
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 jalapeño pepper, diced
  • 1/2 teaspoon cayenne pepper
  • 2 pounds turkey tenderloin or turkey tips
  • 1/2 cup vegetable oil
  • 8 medium flour tortillas
  • 12 ounces shredded Swiss or Gruyère cheese
  • 2 cups prepared stuffing
Nutrition InfoNutritional Info


Combine 1 cup cranberry sauce, olive oil, vinegar, garlic, jalapeño and cayenne in bowl; whisk until well mixed. Place turkey in resealable plastic bag; add cranberry mixture. Seal bag and turn to coat. Refrigerate for at least 30 minutes.

Preheat grill to medium-low heat. Grill turkey about 6 minutes or until no longer pink inside, turning several times during cooking. Remove from grill and cut into bite-size pieces; set aside.

Increase grill to high heat. Lightly brush vegetable oil on one side of each tortilla. Place on grill, oil side down. Sprinkle each with a thin layer of cheese on one-half of each tortilla; top evenly with turkey. Add several teaspoons of remaining cranberry sauce and the stuffing evenly on each. Top with remaining cheese. Fold top half of tortilla over filling, creating half-moon shapes. Close grill lid; grill quesadillas for 2 to 3 minutes or until crisped. Turn quesadillas over. Grill, covered, for 1 to 2 minutes longer or until cheese is melted and other side is crisped. Serve hot.

Makes 8 servings.

Ocean Spray 2010 Tailgating Recipe Contest Alternate

Stephanie Almeda of Woburn, MA


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