BRIE AND DRIED CRANBERRY QUESADILLAS
Make and share this Brie and Dried Cranberry Quesadillas recipe from Food.com.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: You could also substitute corn tortillas for the wheat tortillas.
- Preheat oven to 425 degrees.
- In skillet over medium heat, cook the onion in the olive oil for about 5 minutes or until soft and browned. Stir often.
- Set onions aside in small bowl to cool.
- Arrange four (or 8 small) tortillas on a large baking sheet. Divide the Brie cheese and sauteed onions among the tortillas. Sprinkle with cranberries and garnish with black pepper then place the other tortillas on top, pressing down gently but firmly.
- Bake for approximately 8 minutes or until the Brie melts.
- Cut each tortilla into 6 wedges (if using small tortillas cut in half) and serve warm.
- Garnish with cilantro leaves if desired.
ROUND 2 RECIPE -THANKSGIVING QUESADILLA WITH CRANBERRY CREAM DIPPING SAUCE
Steps:
- Heat a large skillet over medium heat.
- Put 1 flour tortilla into the pan. Cover with half of the cheese, then a layer of turkey, a layer of stuffing. Top with the remaining cheese and cover with another tortilla. Cook for 3 to 4 minutes and flip. To flip, put a large plate on top of the quesadilla in the pan. Put your palm on the plate and flip the pan upside down. Put the pan back on the stove and slide the quesadilla back into the pan. Cook until the cheese is melted, another 3 to 4 minutes.
- Stir together the sour cream and cranberry sauce in a small serving bowl.
- Cut the quesadilla into 8 wedges, transfer to a serving platter and serve with cranberry sour cream.
- Brine:
- In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
- Preheat the oven to 350 degrees F.
- Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
- In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
- Glaze:
- In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.
- Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
- Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside.
- In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
- Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
- Use the leftovers from this recipe to make quesadillas and stuffed mushrooms.
QUESADILLAS WITH CHUTNEY AND BRIE
Make good use of Thanksgiving leftovers in this updated quesadilla.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Spread one side of each tortilla with 1 tablespoon mustard. Divide the turkey over one half of each mustard-coated side; dress with cranberry chutney (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to two rimmed baking sheets.
- Bake, rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges. Serve topped with more chutney, if desired.
CHICKEN AND BRIE QUESADILLAS WITH CHIPOTLE SALSA
This is a 1999 runner-up recipe from Southern Living, courtesy of Mary Lou Cook. I did make this, and it is a wonderful, flavorful dish. Instead of serving as an appetizer, I served it for a light lunch for two. You will love that salsa. Prep time includes letting the salsa sit for 1 hour.
Provided by Miss Annie
Categories Lunch/Snacks
Time 1h25m
Yield 12 appetizers
Number Of Ingredients 12
Steps:
- Stir together first 6 ingredients, with 1/4 cup green onions, and 1/4 cup cilantro.
- Let stand 1 hour.
- Stir together remaining green onions, cilantro, chicken and green chiles.
- Arrange 4 tortillas on a large baking sheet greased with cooking spray.
- Top evenly with cheese, chicken mixture, and remaining tortillas, pressing down slightly.
- Bake at 425ºF for 8 to 10 minutes or until cheese melts.
- Cut into wedges, and serve immediately with salsa.
- Freeze remaining chipotle chiles in adobo sauce, if desired.
Nutrition Facts : Calories 175.1, Fat 7.7, SaturatedFat 3.9, Cholesterol 18.9, Sodium 414.8, Carbohydrate 19.6, Fiber 1.8, Sugar 2.5, Protein 7.2
PEAR AND BRIE QUESADILLAS
Made in what we refer to as Iron Chef whats in the pantry. The Pear and Bria pair well with the whole wheat tortilla and the cinnamon adds spice. Feel free to add sugar if your pears aren't sweet or to your taste
Provided by Priceless1
Categories Lunch/Snacks
Time 10m
Yield 4 wedges, 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat skillet or quesadilla maker spray with cooking spray
- Layer pear and brie on one tortilla, sprinkle with cinnamon
- Top with second tortilla.
- Add to skillet or maker cook till brie is starting to melt, flip to toast other side.
- Cut into servings.
Nutrition Facts : Calories 236.9, Fat 7.1, SaturatedFat 2.8, Cholesterol 14.2, Sodium 548, Carbohydrate 36.9, Fiber 2.3, Sugar 7.3, Protein 7.7
APPLE BRIE QUESADILLAS
With onions, apples and cheese, these quesadillas are a surprising change from typical versions. They have sweet and savory flavors I just love. -Heather Kahn Gisi, San Dimas, California.
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden brown. , Spoon the mixture over half of each tortilla; top with apples and cheese. Fold over. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 514 calories, Fat 23g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 756mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 9g fiber), Protein 19g protein.
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