Quesadillas with Chutney and Brie
- 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
- Meat
- Turkey (3/4 pound)
- Condiments
- Cranberry chutney (1/2 cup)
- Dijon mustard (4 tablespoons)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and ground pepper, Coarse (1)
- Bread & Baked Goods
- Flour tortillas (4)
- Dairy
- Brie cheese, thick (8 slices)
Preparation
Read recipe preparation on marthastewart.com
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Published August 11, 2011 (1 year ago).
1 person saved this recipe.
