Image of Grilled Turkey and Brie Quesadillas with Avocado-Red Onion Relish

Grilled Turkey and Brie Quesadillas with Avocado-Red Onion Relish

Quesadillas filled with turkey and creamy brie cheese, topped with a zesty avocado-onion relish.
Prep Time
30 minutes
Total Time
< 2 hours
Calories Per Serving
1364

Ingredients

  • 1 cup maple syrup
  • ¼ cup prepared horseradish
  • 2 tbsp. ancho chile powder
  • 2 tbsp. Dijon mustard
  • ½ tsp. salt, divided
  • 1/4 tsp. ground black pepper, divided
  • 1-½ pounds BUTTERBALL® Turkey Tenders
  • 3 medium avocados, peeled and finely chopped
  • ⅓ cup finely chopped red onions
  • 1 small jalapeño peppers, finely chopped
  • 3 tbsp. finely chopped cilantro
  • 12 tbsp. fresh lime juice
  • 1 tbsp. olive oil
  • 12 8-inch flour tortillas
  • 1 lb. brie cheese, rind removed, cut into 16 pieces
  • 1-2/3
  • 1 tbsp. vegetable oil
  • Non-stick cooking spray

Directions

  1. For marinade: Combine maple syrup, horseradish, mustard, ancho chile powder, ¼ tsp. of the salt and ⅛ tsp. of the black pepper. Place in self-closing plastic bag. Add turkey tenders. Marinate in refrigerator 30 minutes to 1 hour.
  2. Meanwhile, for relish, combine avocados, onions, jalapeño peppers, cilantro, lime juice, olive oil, ¼ tsp. of the salt and ⅛ tsp. of the black pepper in medium bowl; set aside.
  3. Preheat broiler to 400°F. Spray rack of broiler pan with non-stick cooking spray.
  4. Remove turkey tenders from marinade; discard bag and marinade. Broil turkey about 4 to 5 inches from heat source 7 to 8 minutes, or until tenderloins are no longer pink in centers, turning occasionally.
  5. Place 8 of the tortillas on a clean work surface; top evenly with cheese, onion slices and turkey.
  6. Then stack 4 of the prepared tortillas on the other 4 prepared tortillas. Cover with the remaining 4 tortillas. Brush tops with half of the vegetable oil. Place, oil-sides down, on broiler pan rack. Broil 1 to 2 minutes, or until golden brown on undersides. Brush remaining tops with the remaining oil and carefully turn quesadillas over. Grill until cheese is melted and undersides are golden brown. Remove from grill. Cut each quesadilla into 4 wedges. Serve with the avocado-red onion relish.
TwitterFacebookPinterest

Ingredients

  • 1 cup maple syrup
  • ¼ cup prepared horseradish
  • 2 tbsp. ancho chile powder
  • 2 tbsp. Dijon mustard
  • ½ tsp. salt, divided
  • 1/4 tsp. ground black pepper, divided
  • 1-½ pounds BUTTERBALL® Turkey Tenders
  • 3 medium avocados, peeled and finely chopped
  • ⅓ cup finely chopped red onions
  • 1 small jalapeño peppers, finely chopped
  • 3 tbsp. finely chopped cilantro
  • 12 tbsp. fresh lime juice
  • 1 tbsp. olive oil
  • 12 8-inch flour tortillas
  • 1 lb. brie cheese, rind removed, cut into 16 pieces
  • 1-2/3
  • 1 tbsp. vegetable oil
  • Non-stick cooking spray

Nutritional Facts

People Served
4
Carbs Per Serving
101g
Cholesterol Per Serving
181mg
Dietary Fiber Per Serving
13g
Protein Per Serving
80g
Saturated Fat Per Serving
27g
Sodium Per Serving
1909mg
Sugar Per Serving
18g
Total Fat Per Serving
75g
Trans Fat Per Serving
0g