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Turkey and cranberries now extend their superstar status throughout the year with this turkey, cranberry and brie quesadilla.

Elegant Turkey, Cranberry and Brie Quesadilla
  • Chive Topping
  • 1/2 cup low-fat sour cream
  • 1/2 cup thinly sliced chives
  • 1 teaspoon fresh minced garlic
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
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  • Quesadilla
  • 1 package Honeysuckle White or Shady Brook Farms Breast Cutlets
  • 2 cups Brie, rind removed
  • 8 low-fat 8-inch flour tortillas
  • 1 cup sweetened dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup thinly sliced chives
  1. Preheat oven to 350°F.
  2. Purée topping ingredients in food processor until smooth. Refrigerate.
  3. Sauté cutlets in lightly oiled skillet over medium heat approximately 5 minutes per side or until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and shred turkey by hand.
  4. To make quesadilla: Spread 1/2 cup Brie over tortilla. Layer 1/2 cup turkey, 1/4 cup cranberries, 2 tablespoons walnuts and 2 tablespoons chives. Top with second tortilla. Repeat 3 times.
  5. Bake quesadillas on baking sheet 8 to 10 minutes until cheese is melted. Cut into wedges. Serve with chive topping.


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