Turkey, brie, & cranberry quesadillas
- Number of Servings: 4
Ingredients
8 flour tortillas, (6-inch size) (I used HEB fresh bakery tortillas)4 tablespoons whole grain mustard 3/4 pound sliced leftover turkey breast1/2 cup leftover Cranberry sauce (2 servings from Cranberry sauce recipe - 12 oz cranberries cooked with 2/3 cup sugar and 1 cup apple cider), plus more, for serving (optional) 8 slices thick Brie cheese (8 ounces) Coarse salt and ground pepper canola oil spray
1. Heat large skillet sprayed with canola oil spray.
2. Spread one side of each tortilla with 1/2 tablespoon mustard. Divide the turkey over one half of each mustard-coated side; dress with cranberry sauce (about 1 tablespoon per quesadilla). Layer each with Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges.
3. Cook in skillet (2-3 quesadillas at a time), flipping carefully when bottom side is beginning to brown. Cook on other side until cheese is melted and second side is beginning to brown.
4. Let cool for 5 minutes before slicing into wedges. Serve topped with more cranberry sauce, if desired.
Serving Size: Serves 4 as main (2 quesadillas each) or 8 as appetizers
2. Spread one side of each tortilla with 1/2 tablespoon mustard. Divide the turkey over one half of each mustard-coated side; dress with cranberry sauce (about 1 tablespoon per quesadilla). Layer each with Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges.
3. Cook in skillet (2-3 quesadillas at a time), flipping carefully when bottom side is beginning to brown. Cook on other side until cheese is melted and second side is beginning to brown.
4. Let cool for 5 minutes before slicing into wedges. Serve topped with more cranberry sauce, if desired.
Serving Size: Serves 4 as main (2 quesadillas each) or 8 as appetizers
Nutritional Info Amount Per Serving
- Calories: 593.9
- Total Fat: 24.3 g
- Cholesterol: 127.2 mg
- Sodium: 1,130.4 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 3.0 g
- Protein: 43.4 g
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