Turkey Cranberry Brie Quesadilla

Chive Topping

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.