This is a great way to use up some of those Thanksgiving leftovers but in a different take on the traditional turkey sandwich! Yum!
Ingredients: 4 lg. flour tortillas (the 10”/burrito size ones) 4 T. Dijon mustard about ¼ lb. sliced leftover turkey ½ cup leftover cranberry sauce (cranberry chutney is good here too) 8 thick slices of Brie (about 1 oz. each) salt and pepper 1 T. olive oil
Directions: Preheat oven to 425 degrees F. Spread one side of each tortilla with 1 T. of the Dijon. Divide the turkey evenly among each of the tortillas and place on top of the mustard. Top with about 2T. cranberry sauce and layer on 2 slices of Brie per sandwich. Season with salt and pepper. Fold up the tortillas and press to seal the edges. Brush each quesadilla all over with olive oil and place on rimmed baking sheets. Bake for 10-15 minutes, rotating sheets ½ way through until the cheese is melted and the tortillas are golden brown. Let cool for 5 minutes prior to slicing into wedges. You might want to serve with additional cranberry sauce or chutney on the side for dipping!
For LOTS more Thanksgiving recipes, tablesetting and craft ideas, and delicious ways to use those leftovers, head on over to these links!: