You’ll Need
For the Quesadillas
4 large flour tortillas
300g cooked roast turkey, shredded
150g prepared sage & onion stuffing
6 rashers smoked streaky bacon, cooked and chopped
120g mature Cheddar, grated
80g mozzarella, grated
3 tbsp whole cranberry sauce
20g butter, melted
1 tsp garlic powder
1 tsp dried sage
½ tsp smoked paprika
Fresh cracked black pepper
To Serve
150ml hot turkey gravy
2 spring onions, finely sliced
Optional but Dangerous
Ranch dressing
Hot honey
Jalapeños
Crispy fried onions
Sour cream
Method
Preheat your air fryer to 190°C.
Mix together the melted butter, garlic powder, dried sage and smoked paprika.
Brush one side of each tortilla lightly with the seasoned butter.
Place two tortillas butter-side down on a board.
Spread the shredded turkey evenly over each tortilla.
Scatter over the stuffing and chopped bacon.
Spoon small dollops of cranberry sauce across the filling.
Sprinkle generously with the mature Cheddar and mozzarella.
Season lightly with cracked black pepper.
Top with the remaining tortillas, butter-side up.
Carefully place one quesadilla into the air fryer basket.
Air fry for 4–5 minutes, then carefully flip and cook for another 3–4 minutes, until both sides are crisp and the cheese is completely melted.
Repeat with the second quesadilla.
Slice each quesadilla into wedges and finish with the sliced spring onions.
Serve immediately with piping hot turkey gravy for dipping.