Guest Recipe: The Rare Welsh Bit's Turkey, Brie and Cranberry Quesadillas
17 December 2019
On the table in less than half an hour, these turkey, Brie and cranberry quesadillas make for a delicious way to use up Christmas dinner leftovers, without having to resort to countless cold buffet spreads. Kacie – of The Rare Welsh Bit food and travel blog – is the brains behind this creative and resourceful festive recipe. And she's left us a few extra tips in case you're struggling:
- Prep Time: 10 minutes
- Cook Time: 12 - 16 mins
- Total Time: 22 - 26 mins
Serves: 2
Category: Lunch,Dinner,Christmas
Ingredients
- 4 tortilla wraps
- 200g Brie (sliced)
- 2 tbsp whole cranberry sauce
- 250g leftover roast turkey
- 1tbsp olive oil
- 2 tbsp unsalted butter
Method
- Lay four tortillas out on a clean work surface and top two of them with around 50g Brie each.
- Shred the roast turkey using a fork and divide it between each tortilla in an even layer.
- Add another layer of around 50g Brie on each tortilla, on top of the turkey.
- Spread 1 tbsp of cranberry sauce over each of the remaining tortillas and place on top of the final layer of Brie.
- Melt 1 tbsp butter in a hot skillet and then carefully transfer the first quesadilla to the pan. Allow the cheese to melt before flipping it, or the fillings might come tumbling out.
- Press down on the tortilla with a spatula to encourage it to seal together.
- Cook for 3-4 minutes per side, until the tortillas are a deep golden brown and the filling is piping hot.
- Once cooked, carefully remove from the pan, melt another 1 tbsp of butter and repeat the process to cook the second quesadilla.
- Cut the quesadillas into quarters and serve hot (although any leftovers can be eaten cold later).
Ho ho ho-ly cow that was tasty! And a great way to make the most of those Christmas dinner leftovers. If you enjoyed Kacie's recipe, take a look at her food and travel blog The Rare Welsh Bit. It's packed full of more amazing recipes and travel advice!
B&M
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