Are you sick of reheating the same Thanksgiving plate? Turn those remnants into cheesy Thanksgiving Leftovers Quesadillas & serve with a cup of hot pumpkin soup. 

This time of year, I always seem to have a half-used can of pumpkin puree in my fridge. Most of the time, this results in an extra pumpkin treat for my special girl, but that creamy gourd isn’t cheap, so I find ways to add more pumpkin to our diet in imprecise quantities. I also like to buy and freeze cranberries while they’re readily available at the grocery store. These Thanksgiving Leftovers Quesadillas are a savory way to use up both of those lingering, seasonal ingredients.

There’s no real specifics to these oven baked Thanksgiving Quesadillas. After the more intense Thanksgiving kitchen endeavors, these are all about ease. Follow your current cravings. Swap a sharp cheddar for the camembert. Throw on some shredded turkey or chopped bacon for a meatier take. Roast salted kale for a crunchier contrast. There are so many possibilities!

For a twist on the traditional quesadilla, this seasonal version uses a stinky, washed rind cheese. For a different take but less gym sock, you can turn to a trusty brie. 

If you’re still entertaining guests, include a gluten-free tortilla option to make sure everyone is included. 

Adding raw apples to these Thanksgiving Leftovers Quesadillas adds a little crunch, but depending on your spread of leftovers, you could also try incorporating sautéed apples, applesauce or an apple butter for more of a sweet and savory contrast.

Though it’s less traditional, baking these Thanksgiving Leftovers Quesadillas is a simple way to evenly melt the cheese and remove some of the fuss of flipping and monitoring a grill [flipping foods always psychs me out]. You can throw these in the oven, set a timer and continue with your other kitchen endeavors (or post-holiday laziness). You’ve got enough to focus on this time of year.

For an even warmer and cozier vibe, dip your Thanksgiving Leftovers Quesadillas in a bowl of Curry Pumpkin Soup.

At which point, you might as well nestle into an oversized blanket and cue up the Netflix. 

Stay cozy (and probably full), friends!

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Oven Baked Thanksgiving Leftovers Quesadillas

Ingredients

multigrain tortillas
pumpkin puree
chopped kale
crispy sage
sautéed or caramelized red onion
fresh or frozen cranberries, thawed
sliced tart apples
Au Calvados (camembert) or brie

Directions

Preheat the oven to 425°F. Place tortilla on a sheet pan. Spread an even layer of pumpkin puree over a multigrain tortilla. Top with the ingredients of your choice, then top with cheese. Leave the tortilla uncovered and heat in the oven until the cheese is melted. Top with a second tortilla, and return to oven until warm and slightly toasted. Remove from the oven. Cut into quarters and serve.