Make good use of Thanksgiving leftovers in this updated quesadilla.

Everyday Food, November 2005


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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).


Reviews (3)

15 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
This is a great and easy way to use leftovers. Very yummy. We used honey mustard. We loved it.
Rating: Unrated
This is a great lunch, it's a very lite meal, but is still very filling. I used regular mustard, without the cranberry sauce. I put small pieces of turkey on the tortilla. This is a great dish!
Rating: Unrated
I used mayonaise instead of mustard, and used deli turkey and cranberry sauce, but it was absolutely delicious and my hubby was a big fan. :)