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

Set up grill for direct cooking
over medium heat and oil grate when ready to cook.

For Quesadilla:
Lay out 4 tortillas; top each tortilla with brie, smoked turkey, apricot preserves, and
Jack cheese. Top with remaining tortillas.

For Salad:
In a bowl, toss to combine herbs and lemon juice. Season with salt and pepper; set
aside.

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.

Indoor:
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.