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Appetizers|Latin Twist|Snacks

Turkey, Cranberry & Brie Quesadillas



For the topping

  • 1/2 cup low fat sour cream
  • 1/2 cup chopped chives
  • 1 teaspoon fresh garlic, minced
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper

For the quesadillas

  • 1 lb. fully cooked turkey breast meat shredded
  • 2 cups brie rind removed
  • 8 flour tortillas (8-inch)
  • 1 cup sweetened, dried cranberries
  • 1/2 cup toasted, chopped walnuts
  • 1/2 cup chopped chives


  • Preheat the oven to 350 degrees F. Grab two baking sheets and set aside for now.
  • Start by preparing the topping. In a medium bowl, combine the sour cream, chives, garlic, lemon juice, salt, and cayenne pepper. Stir well and set aside in the refrigerator until ready to serve.
  • Spread ¼ cup brie on one side of each of the 8 tortillas. Place four of the tortillas, brie side up, on the baking sheets.
  • Sprinkle ½ cup turkey, ¼ cup cranberries, 2 tablespoons walnuts, and 2 tablespoons chives on top of each of the 4 tortillas on the baking sheets. Place the additional tortillas on top, brie facing down towards the cranberry-turkey mixture.
  • Bake the quesadillas at 350 degrees F for 8 to 12 minutes, or until the cheese is melted and the tortillas feel crisp. (Alternatively, you may cook quesadilla in large, lightly greased frying pan over medium high heat for 1-3 minutes per side until cheese is melted and tortilla is crisp, if desired.)
  • Cut each quesadilla into 4 wedges and serve immediately with chive sour cream topping.
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