Top each of 4 tortillas with 1 tablespoon of the cranberry-orange sauce; spread to edges. Top each with turkey, cheese and second tortilla.
Heat medium skillet over medium heat until hot. Brush 1 side of 1 quesadilla with oil. Place oiled side down in skillet; press down with pancake turner. Cook 1 to 2 minutes or until browned.
Brush top of quesadilla with oil. Turn quesadilla; cook an additional 1 to 2 minutes or until browned and cheese is melted. Repeat with remaining quesadillas.
To serve, cut each quesadilla into 6 wedges. Serve quesadillas with remaining cranberry-orange sauce.