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Brie and Turkey Quesadillas
- 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
- Salt and freshly ground pepper to taste
- 2 tomato flavored flour tortillas (10 to 12 inches)
- 1/2 pound roasted turkey, sliced
- 4 ounces Brie cheese, thinly sliced
- Fresh cilantro for garnish
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 to 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.
nutrition information per serving
830 calories; 42g total fat; 150mg cholesterol; 1110mg sodium; 50g carbohydrates; 10g fiber; 56g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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