How to Make It
Combine cranberry sauce, orange zest and juice, chipotle chiles, cumin, and 1/2 teaspoon of the salt in a medium saucepan over high. Bring to a boil, reduce heat to medium, and simmer until slightly thickened and reduced to 1 1/2 cups. Stir in lime juice; set aside.
Meanwhile, heat oil to 375°F in a large Dutch oven. Wrap 2 separate stacks of 12 tortillas in damp paper towels. Microwave each stack 20 seconds on HIGH.
Arrange 1/2 ounce of the turkey and 1 tablespoon of the cheese down center of each tortilla leaving 1/2 inch of space on each end. Roll and secure with 2 wooden picks per tortilla.
Fry 6 at a time until golden and crunchy, 1 to 2 minutes. Drain on paper towels, and sprinkle with remaining 1 1/2 teaspoons salt. Serve with cranberry salsa for dipping.