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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.

Turkey, Brie, and Cranberry Quesadilla

turkey and brie quesadilla with cranberry sauce on a plate with cilantro

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“This quesadilla is a snap to make with leftover turkey or turkey from the deli, tortillas, cranberry sauce, and some brie cheese.

Author: Diana
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

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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.