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:
- No turkey? No problem. If you don’t have any leftover roast turkey, simply cook some turkey breast steaks instead. You could also use chicken, but turkey certainly helps to add a festive feel at this time of year.
- More cheese please! Place a lid on the skillet during cooking to encourage the Brie to melt faster.
- Eyes bigger than your belly on the 25th? If you’re not overly hungry, have less leftover than anticipated after Christmas Day or if you’ve got smaller mouths to feed, you can half the ingredients and just use one tortilla per person. Simply place the ingredients over one half of the tortilla and then fold it in half for cooking.
- 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
