1. Place 4 tortillas on a work surface; sprinkle with Monterey Jack cheese. Combine the turkey and barbecue sauce in a small bowl. Scatter the mixture evenly over the cheese, along with the parsley and scallions.
2. Lay spinach leaves flat over entire surface to cover. Sprinkle with cheddar. Place a second tortilla over each, creating a sandwich; press down on the ingredients.
3. Heat a dry, nonstick skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven (250°F) to keep warm. Repeat with remaining quesadillas.
4. To serve, cut each quesadilla into quarters and serve hot. Serve with a bowl of whole cranberry sauce or prepared salsa alongside.
Serves 4. Per serving: 575 calories, 24g fat, 98mg cholesterol.
Next up: Still have Thanksgiving leftovers? Try this delicious Turkey Chili Salad