On the counter, line up all the Thanksgiving leftovers you plan to use, along with the tortillas and freshly grated cheddar.

Tip: I recommend mixing your leftover mashed potatoes and meat substitute together. It will help both ingredients stay in the tortilla better.

You can use whatever size tortillas you have on hand, but I recommend using the mini street taco-sized tortillas. Whatever tortillas you use, keep in mind that a little bit of the filling goes a long way!

Spread the mashed potatoes and meat substitute out on one side of the tortilla, followed by some cheddar.

Now layer whatever other Thanksgiving leftovers you want to use on top of the cheese. I did my ciabatta dressing next, and kind of stuck it into the potatoes and cheddar to help the dressing and the veggies in the dressing stay put.

Now fold the other side of the tortilla over the filling.

Repeat until you have used up your leftovers, or made as many quesadillas as you need.

Heat a few Tbsps of olive oil in a skillet over medium heat for 30 seconds.

Now add the quesadillas to the skillet. (In my 12 inch skillet, I grill 2 mini street taco-sized quesadillas at a time, but you can grill as many quesadillas at a time as you feel comfortable. Just don’t overcrowd the pan!)

Grill the quesadillas for about 2-3 minutes, until the tortilla turns golden brown, then flip and grill the other side until golden brown.

Transfer the quesadillas to a plate lined with a paper towel to remove excess oil.

Repeat the process with the rest of the quesadillas until you’ve grilled them all.

Serve the quesadillas with your favorite condiments. I recommend serving with my Cranberry compote. (Link to recipe is in the notes below.)

Enjoy!