• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Manganese, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 flour tortillas , taco size (recommended: Mission)

  2. 5 ounces brie cheese , sliced, divided

  3. 3/4 pound smoked turkey breast, thinly sliced, divided

  4. 1/2 cup apricot preserves (recommended: Smuckers), divided

  5. 1 cup shredded Monterey Jack cheese (recommended: Kraft), divided

  6. 2 cups fresh mixed herbs (parsley, basil, tarragon , chives, mint, oregano)

  7. 1 tablespoon fresh lemon juice

  8. Salt

  9. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  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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