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

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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

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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

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Instructions

1. Slice or dice the brie cheese into small pieces. Spread half of the cheese over a tortilla.
2. Place the sliced or shredded turkey on the cheese layer. Spoon the cranberry sauce evenly over the turkey and spread gently.
3. 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.
4. Heat a few teaspoons of vegetable oil in a skillet over medium-low heat.
5. When the oil is hot and shimmering, add the quesadilla to the skillet.
6. Cook until browned on the bottom. Flip and brown the other side.
7. Slice into wedges to serve.

Nutrition

• Serving Size:
• Calories: 317
• Sugar: 5.6 g
• Sodium: 1829.3 mg
• Fat: 12.1 g
• Carbohydrates: 33.2 g
• Fiber: 0.5 g
• Protein: 18.8 g