Baked Turkey, Cranberry and Brie Quesadillas

These oven-baked quesadillas are super simple to make and a great way to use up leftover turkey from your holiday dinner. We've given the turkey and cranberry sauce a whole new flavor profile by adding fresh cilantro, scallions, jalapeño peppers and a duo of flavorful cheeses.

Print Baked Turkey, Cranberry and Brie Quesadillas

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Ingredients:
2 cups cooked turkey, cut into 1/2-inch pieces
1 tablespoon butter
4 scallions, trimmed and sliced
2 jalapeño peppers, seeded and finely chopped
1/2 cup cranberry sauce
3 ounces brie, brought to room temperature
1 cup shredded Jarlsberg cheese (see notes)
1/2 cup cilantro
8 8-inch flour tortillas
2 tablespoons vegetable oil

Preparation:
Preheat the oven to 400°F.

Heat the butter in a large nonstick pan over medium heat. Add the scallions and jalapeños and sauté until slightly softened, about 1-1/2 minutes. Add the turkey and cook, stirring frequently for another minute, just until the turkey is warm.

Lay the tortillas on a flat surface and brush one side lightly with vegetable oil. Arrange 4 of them in a single layer on a large cookie sheet, oiled side down. Spread a portion of the brie on each tortilla as evenly as possible. Top with a portion of cranberry sauce and turkey-jalapeño mixture. Sprinkle with cilantro and 1/4 cup of the shredded Jarlsberg.

Top with the remaining tortillas, oiled side up and press down lightly. Bake for 6 to 8 minutes, or until the tortillas are golden and the cheese has melted. Allow the quesadillas to cool for several minutes, cut into quarters and serve.

Recipe Notes:
You can easily substitute cooked chicken for the turkey in this recipe.

This is an original recipe created & tested by the editors of MyGourmetConnection