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Brie and Turkey Quesadillas

Source: National Turkey Federation
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  2 servings
3 tablespoons extra virgin olive oil, divided
10 medium button mushrooms caps, cleaned and sliced
10 shiitake mushrooms, cleaned and sliced
4 green onions, chopped fine
1/4 teaspoon cumin
1/2 teaspoon dried oregano leaves
To taste salt and freshly ground pepper
2 10-12 inch tomato flavored flour tortillas
1/2 pound roasted turkey, sliced
4 ounces Brie cheese, thinly sliced
Heat 1-tablespoon oil in a large nonstick skillet over medium-high heat. Sauté the mushrooms, green onions, cumin, oregano, salt and pepper.

Divide the mixture into two equal portions. Cover one-half of each tomato tortilla with the sautéed vegetable mixture, 4-ounces sliced roasted turkey and 2-ounces Brie.

Fold the empty half of each tortilla over the fillings.

Heat the remaining oil in a large nonstick skillet over medium heat and warm the quesadillas, about 2-3 minutes per side, until golden brown on both sides.

Cut each quesadilla into 3 triangles. Garnish with fresh cilantro.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   2 servings
Calories: 830
Fat. Total: 42g
Fiber: 10g
Carbohydrates, Total: 50g
Sodium: 1110mg
% Cal. from Fat: 46%
Cholesterol: 150mg
Protein: 56g
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