Smoked Turkey, Brie, and Apricot Quesadilla (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
8 flour tortillas, taco size (recommended: mission) |
5 ounces brie cheese, sliced, divided |
3/4 pound smoked turkey breast, thinly sliced, divided |
1/2 cup apricot preserves (recommended: smuckers), divided |
1 cup shredded monterey jack cheese (recommended: kraft), divided |
2 cups fresh mixed herbs (parsley, basil, tarragon, chives, mint, oregano) |
1 tablespoon fresh lemon juice |
salt |
freshly ground black pepper |
Directions:
1. Set up grill for direct cooking over medium heat and oil grate when ready to cook.
2. For Quesadilla:
3. Lay out 4 tortillas; top each tortilla with brie, smoked turkey, apricot preserves, and Jack cheese. Top with remaining tortillas.
4. For Salad:
5. In a bowl, toss to combine herbs and lemon juice. Season with salt and pepper; set aside.
6. Place quesadillas on hot oiled grill for 3 to 4 minutes per side or until cheese has melted flipping with a spatula. Serve hot topped with mixed herb salad.
7. Indoor:
8. Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish, as directed.
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