Turkey, Brie, and Cranberry Quesadilla

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

Turkey, Brie, and Cranberry Quesadilla

Diana

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

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Servings 2 servings

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Course Cheese, Leftover Turkey

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Ingredients

  

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• 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.

Keyword brie, cranberry sauce, turkey quesadilla

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