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