Recipes : Smoked Turkey, Brie, and Apricot Quesadilla : Food Network

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Smoked Turkey, Brie, and Apricot Quesadilla
Recipe courtesy Sanda Lee, 2007

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.