Leftover Turkey and Cranberry Quesadillas

This was really, really yummy. Really.

4 10" whole wheat flour tortillas
1 1/2 tbsp. butter
1 1/2 tbsp. olive oil
1/2 c. onion, minced
2 cloves garlic, peeled and minced
1 stick celery, finely chopped (optional)
1/2 tsp. dried thyme
1/2 tsp. sea salt
2 c. leftover cooked turkey, chopped finely
4 tbsp. chopped fresh cilantro
2/3 - 1 cup Talena's Own Cranberry Sauce
1 c. cheddar cheese, shredded
Sour cream (optional)

Place two of the tortilla shells on a baking sheet with sides on it, side-by-side, or on two separate sheets. Meanwhile, heat butter and olive oil on medium in a cast iron frying pan. Saute onions, garlic, and optional celery until soft, then add thyme, salt, and turkey. Heat through. Turn off heat and add chopped cilantro. Divide mixture between two shells and spread evenly. Spread 1/3 to 1/2 cup of Cranberry Sauce on each quesadilla. Sprinkle each with 1/2 cup of shredded cheddar. Place remaining tortilla shells on top and bake at 350 degrees F until heated through and cheese has melted. Use a pizza roller to cut into wedges and serve with sour cream, if desired.

Serves 4-6.