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.
- 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
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.
You can easily substitute cooked chicken for the turkey in this recipe.
This is an original recipe created & tested by the editors of MyGourmetConnection