Smoked Turkey, Brie, and Apricot Quesadilla

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


Freshly ground black pepper


  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.