Quesadillas with Chutney and Brie

Name: Quesadillas with Chutney and Brie
Prep time: 15 min
Total time: 30 min
Ingredients: 4 flour tortillas, (10-inch or burrito-size); 4 tablespoons Dijon mustard; 0.75 pound sliced leftover turkey; 0.5 cup leftover Cranberry Chutney , plus more, for serving (optional); 8 slices thick Brie cheese (8 ounces); Coarse salt and ground pepper; 1 tablespoon olive oil

3.9

(15)

3 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

30 mins

Servings:

4

Make good use of Thanksgiving leftovers in this updated quesadilla.

Ingredients

4 flour tortillas, (10-inch or burrito-size)
4 tablespoons Dijon mustard
¾ pound sliced leftover turkey
½ cup leftover Cranberry Chutney, plus more, for serving (optional)
8 slices thick Brie cheese (8 ounces)
Coarse salt and ground pepper
1 tablespoon olive oil

Directions

Preheat oven to 425 degrees. Spread one side of each tortilla with 1 tablespoon mustard. Divide the turkey over one half of each mustard-coated side; dress with cranberry chutney (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to two rimmed baking sheets.
Bake, rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges. Serve topped with more chutney, if desired.

Cook's Notes

Because Brie melts so quickly, it's important to use thick slices, and to place them toward the center of the tortillas. This way, the cheese won't ooze out of the quesadillas during baking. To make the tortillas more pliable, heat them over a direct flame until just warmed through (or heat them a few seconds in the microwave).