1/2 cup Sour cream, low fat
1 oz (1/2 cup) Chives, thinly sliced
1 teaspoon Fresh garlic, minced
1/2 teaspoon Lemon juice
1/4 teaspoon Salt
1/8 teaspoon Cayenne pepper, ground
1 lb Turkey breast cutlets
2 cups Brie, rind removed
8 Flour tortillas, low fat, 8-inch
1 cup Cranberries, sweetened dried
1/2 cup Walnuts, toasted and chopped
1/2 cup Chives, thinly sliced
Preheat oven to 350°F.
Purée topping ingredients in food processor until smooth. Refrigerate.
Sauté cutlets in lightly oiled skillet over medium heat 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and shred.
To make quesadilla: Spread 1/2 cup Brie over tortilla. Layer 1/2 cup turkey, 1/4 cup cranberries, 2 tablespoons walnuts and 2 tablespoons chives. Top with second tortilla.
Bake quesadillas on baking sheet 8 to 10 minutes until cheese is melted. Cut into wedges.
Serve with chive topping. Makes 4 quesadillas.