Smoked Turkey, Brie, and Apricot Quesadilla

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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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
  • Salt
  • Freshly ground black pepper


Step 1

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

Step 2

For Quesadilla:

Step 3

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

Step 4

For Salad:

Step 5

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

Step 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.

Step 7


Step 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.

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