by Diana Rattray
This complementary combination of turkey, cranberry sauce, and brie cheese makes a fabulous after-the-holiday quesadilla. It’s a simple and unique way to enjoy leftover turkey, or use deli turkey and make it any time of the year.
Related Recipe: After-the-Holiday Hot Turkey Sandwich With Gravy
PrintTurkey, Brie, and Cranberry Quesadilla
“This quesadilla is a snap to make with leftover turkey or turkey from the deli, tortillas, cranberry sauce, and some brie cheese.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Leftover Turkey, Cheese
- Cuisine: Mexican
Ingredients
Scale
- 2 ounces brie cheese
- 2 flour tortillas (soft, restaurant style, medium size)
- 2 ounces thinly sliced turkey (from the deli or use leftover shredded turkey)
- 2 tablespoons cranberry sauce (or cranberry chutney)
- freshly ground black pepper
- salt, to taste
- 1 tablespoon chopped cilantro, optional
Instructions
- Slice or dice the brie cheese into small pieces. Spread half of the cheese over a tortilla.
- Place the sliced or shredded turkey on the cheese layer. Spoon the cranberry sauce evenly over the turkey and spread gently.
- Place the remaining brie cheese over the turkey and cranberry sauce layer and then sprinkle with salt, pepper, and cilantro, if using. Top with the second tortilla. Press gently.
- Heat a few teaspoons of vegetable oil in a skillet over medium-low heat.
- When the oil is hot and shimmering, add the quesadilla to the skillet.
- Cook until browned on the bottom. Flip and brown the other side.
- Slice into wedges to serve.
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