Turkey, Brie and Cranberry Chutney Quesadillas

Kitchen Tested
  • Yield 24 pieces

Turn leftover chicken or turkey into a dinnertime delight with Brie and cranberry chutney in this scrumptious quesadilla.


6 (8 to 10-inch) flour tortillas
1 (9-ounce) jar cranberry chutney
8 ounces Brie cheese, rind removed, cut into slices
2/3 cup chopped cooked turkey


  1. Preheat oven to 425F. Spray a baking sheet with nonstick cooking spray.
  2. Spread cranberry chutney across tortilla then layer on brie and turkey.
  3. Fold tortilla in half and repeat process until all tortillas are filled.
  4. Bake tortillas for 5 minutes or until cheese is melted and tortillas have a nice golden brown color.




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