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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.

Baked Turkey, Cranberry and Brie Quesadillas

Baked Turkey, Cranberry and Brie Quesadillas

  • Ingredients:
  • 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

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 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

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

comments & replies

I love this festive flavOr combination!

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