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 the creamy, rich goodness of brie.
- 2 to 3 cups cooked turkey, cut into 1/2-inch pieces
- 1 tablespoon butter
- 4 scallions, trimmed and sliced
- 1 or 2 jalapeño peppers, seeded and finely chopped
- 3/4 to 1 cup cranberry sauce, brought to room temperature
- 8 ounces brie, brought to room temperature
- 1/2 cup fresh cilantro leaves, loosely packed
- 8 (8-inch) flour tortillas
- 2 tablespoons vegetable oil
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 warmed through.
Lay 4 of the tortillas on a flat surface and brush one side lightly with vegetable oil. Arrange them in a single layer on a large cookie sheet, oiled side down. Using half of the brie, spread a portion onto each tortilla as evenly as possible. Top with a portion of cranberry sauce and turkey-jalapeño mixture. Sprinkle with cilantro.
Spread the remaining brie on the other 4 tortillas and place them, cheese side down, on top of the others. Press down gently, then brush the tops with oil.
Bake for 6 to 10 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.
Makes 4 servings
You can easily substitute cooked chicken for the turkey in this recipe.