Turkey, brie, & cranberry quesadillas

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Turkey, brie, & cranberry quesadillas calories by ingredient


Introduction

Adapted from Everyday Food, Nov 2008 Adapted from Everyday Food, Nov 2008
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 breast
    1/2 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

Directions

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.


as main (2 quesadillas each) or 8 as appetizers

TAGS:  Poultry |