Found this recipe in a Quesadillas Book by Donna Kelly that we purchased while at Epcot "in Mexico"
8 oz. pkg. low-fat cream cheese, softened
3 Tbls. jellied cranberry sauce
8 (9-10 inch) flour or whole wheat tortillas
1 lb. (16 slices) deli rotisserie turkey or leftover chopped turkey from Thanksgiving
8 oz. smoked (or regular) Gouda cheese, grated
1 c. dried cranberries (Craisins)
1/2 c. chopped walnuts
Mix together cream cheese and cranberry sauce.
Spread a generous tablespoon of cream cheese mixture on bottom of each tortilla.
Sprinkle each with the following:
- 1/3 c. Gouda cheese
- 2 Tbls. dried cranberries
- 1 Tbls. walnuts
- turkey
- 1/3 c. Gouda cheese
Carefully slide one of the turkey-covered tortillas into a 10-inch skillet, coated with a little bit of oil, over medium heat. Place one of the remaining tortillas over top. Press down with a wide spatula.
Cover and cook 1-2 minutes, checking frequently until bottom tortilla is crisp and browned.
Turn over, cover and cook 1-2 minutes more, or until lightly browned.
Repeat process for remaining Quesadillas. Cut into wedges and serve immediately.