SMOKED TURKEY-BRIE-APRICOT QUESADILLA {sandra lee}

By grinder

Ingredients

• 8 flour tortillas, taco size
• 5 oz. brie cheese, sliced, divided
• 3/4 lb. smoked turkey breast, thin slice, divided
• 1/2 cup apricot preserves, divided
• 4 oz. shredded Monterey Jack cheese, divided
• 2 cups fresh mixed herbs {parsley-basil-tarragon-chives-mint-oregano}
• 1 tablespoon fresh lemon juice
• Salt and Fresh ground black pepper

Preparation

Step 1

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

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

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

Place quesadillas on hot oiled grill for 3-4 minutes per side or until cheese has melted flipping with a spatula. Serve hot topped with mixed herb salad.

INDOOR:
Prepare quesadillas as directed.
In a skillet large enough to fit tortillas, heat 1-2 tablespoons of oil over med-heat. When oil is hot, carefully fry both sides of quesadillas 2-3 minutes or until golden brown; turning with a large spatula. Garnish, as directed.