Spread two tortillas with cranberry sauce. Top with turkey and cheese. Spread the remaining two quesadillas with Dijon and place on top of tortillas.
Heat on a dry skillet over medium-low heat for 1-2 minutes or in the microwave for 1-2 minutes, or until cheese is melted.
Cut each tortilla into 8 wedges and serve with additional cranberry sauce if desired.
Notes
If you need this to be gluten-free, use a gluten-free tortilla.
I personally love to use sharp cheddar or smoked Gouda, but white cheddar, Colby, or even mozzarella cheese will work in this Turkey and Cheese Quesadilla.
Omit the Dijon mustard for a more mild flavor or to make more kid-friendly!
Don't just make this after Thanksgiving, you can use this with leftover chicken as well.