While leftover turkey makes great traditional Mexican quesadillas, these updated cheesy snackers are delightful. The creamy Brie and sweet cranberry are more French than Mexican.
In any case, they are tasty and quick and easy to make. They also reheat well, so you can leftover leftovers.
This savory recipe is not only a quick meal, but a great party recipe. Here are more of our recipes for parties on boats.
INGREDIENTS
- 4 10″ (burrito-size) flour tortillas
- 4 tablespoons Dijon mustard
- 3/4 pound sliced leftover turkey
- 1/2 cup leftover cranberry sauce, jelly, or chutney, (optionally reserve more for serving)
- 8 oz Brie cheese sliced into 8 thick slices – note that Brie melts quickly so use thick slices and place them more toward the center so they won’t ooze out.
- Coarse salt and black pepper
- 1 tablespoon olive or avocado oil
DIRECTIONS
- Preheat oven to 425 degrees F.
- Spread one side of each tortilla with 1 tablespoon mustard.
- On 1/2 of each mustard-coated tortilla, layer:
- 1/4 of the turkey
- 2 tablespoons of cranberry sauce, jelly, or chutney.
- 2 thick Brie slices
- Season lightly with salt and pepper.
- Fold over and press edges together.
Brush both sides of each quesadilla with olive oil or avocado oil - Place on a baking sheet.
- Bake 10 to 15 minutes until cheese has melted and tortillas are golden brown.
- Cool 5 minutes then slice into wedges.
- Serve with additional sauce or chutney, if desired.
MORE BOAT Galley RECIPES
Want more galley kitchen recipes for your yacht charter business? Check out our all our guru recipes for your galley and other yacht charter management tips.
