Turkey Quesadillas With Chutney And Brie

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).

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Everyday Food, November 2005

• Prep Time 15 minutes
• Total Time 30 minutes
• Yield Serves 4

Ingredients

• 4 flour tortillas, (10-inch or burrito-size)
• 4 tablespoons Dijon mustard
• 3/4 pound sliced leftover turkey
• 1/2 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

1. 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.
2. 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 Note

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.

 Everyday Food, November 2005