2 to 3cupscooked turkey, or chicken, cut into 1/2-inch pieces
4scallions, trimmed and sliced
1or 2 jalapeño peppers, seeded and finely chopped
3/4 to 1cupcranberry sauce, brought to room temperature
6ouncesbrie, brought to room temperature
1/2cupfresh cilantro leaves, loosely packed
8flour tortillas (8-inch)
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.