These easy-to-make, baked quesadillas are filled with leftover turkey, cilantro, scallions, jalapeño, cranberry sauce, and creamy melted brie.

Wedges of turkey quesadillas on a cutting board with a dish of cranberry sauce in the background.

These oven-baked quesadillas are simple to make and a great way to use up leftover turkey and cranberry sauce from your holiday dinner without feeling like you’re eating leftovers.

Both ingredients take on a whole new flavor profile with the addition of fresh cilantro, scallions, jalapeño peppers, and the creamy brie adds a contrast that pulls all the flavors together perfectly.

Turkey, Cranberry and Brie Quesadillas

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These easy-to-make, baked quesadillas are filled with leftover turkey, cilantro, scallions, jalapeño, cranberry sauce, and creamy melted brie.
Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
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Ingredients

  • 2 to 3 cups cooked turkey, or chicken, 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
  • 6 ounces brie, brought to room temperature
  • 1/2 cup fresh cilantro leaves, loosely packed
  • 8 flour tortillas (8-inch)
  • 2 tablespoons vegetable oil

Instructions

  • 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.

Tips for Making This Recipe

Author: Lynne Webb
Course: Turkey & Duck
Cuisine: American
Calories: 589kcal, Carbohydrates: 54g, Protein: 27g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 9g, Cholesterol: 102mg, Sodium: 564mg, Fiber: 13g, Sugar: 19g
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