Grilled Turkey And Brie Quesadillas With Avocado Red Onion Relish Recipes

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SMOKED TURKEY, BRIE, AND APRICOT QUESADILLA



Smoked Turkey, Brie, and Apricot Quesadilla image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 flour tortillas, taco size (recommended: Mission)
5 ounces brie cheese, sliced, divided
3/4 pound smoked turkey breast, thinly sliced, divided
1/2 cup apricot preserves (recommended: Smuckers), divided
1 cup shredded Monterey Jack cheese (recommended: Kraft), divided
2 cups fresh mixed herbs (parsley, basil, tarragon, chives, mint, oregano)
1 tablespoon fresh lemon juice
Salt
Freshly ground black pepper

Steps:

  • Set up grill for direct cooking over medium heat and oil grate when ready to cook.
  • For Quesadilla:
  • Lay out 4 tortillas; top each tortilla with brie, smoked turkey, apricot preserves, and Jack cheese. Top with remaining tortillas.
  • For Salad:
  • In a bowl, toss to combine herbs and lemon juice. Season with salt and pepper; set aside.
  • Place quesadillas on hot oiled grill for 3 to 4 minutes per side or until cheese has melted flipping with a spatula. Serve hot topped with mixed herb salad.
  • Indoor:
  • Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish, as directed.

GRILLED TURKEY, BRIE, AND APPLE BUTTER SANDWICH WITH ARUGULA



Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula image

Provided by Tyler Florence

Time 13m

Yield 1 sandwich

Number Of Ingredients 6

8 slices stone-milled rye artisan bread, about 1/2-inch thick
5 to 6 tablespoons unsalted butter, softened
1/4 cup store-bought apple butter
1 pound sliced fresh roasted deli turkey
1/2 pound brie cheese, thickly sliced
1 bunch arugula, stems trimmed

Steps:

  • Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
  • Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.

TURKEY QUESADILLAS



Turkey Quesadillas image

Loaded with garden-fresh vegetables, this Mexican specialty is sure to be popular with the whole family. Plus, it's a snap to prepare on a busy weeknight.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 20m

Yield 4 quesadillas (8 wedges each).

Number Of Ingredients 15

1 pound lean ground turkey
1 cup chopped red onion
1 to 2 garlic cloves, minced
2 cups julienned zucchini
1 cup salsa
1 cup frozen corn
1 cup julienned sweet red pepper
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 flour tortillas (8 inches)
2 cups shredded reduced-fat Mexican cheese blend

Steps:

  • In a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings., For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese. Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges.

Nutrition Facts : Calories 179 calories, Fat 7g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 388mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

GRILLED TURKEY BRIE QUESADILLAS WITH AVOCADO-RED ONION RELISH



Grilled Turkey Brie Quesadillas With Avocado-Red Onion Relish image

Make and share this Grilled Turkey Brie Quesadillas With Avocado-Red Onion Relish recipe from Food.com.

Provided by Shirl J 831

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

1 cup pure maple syrup
1/4 cup prepared horseradish, drained
2 tablespoons Dijon mustard
2 tablespoons dried ancho chile powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
relish
3 ripe avocados, peeled, pitted and finely chopped
1/2 small red onion, finely chopped
1 jalapeno pepper, seeded, finely chopped
3 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (1 1/2 lb) package fresh boneless turkey breast tenderloins
nonstick cooking spray
12 (8 inch) flour tortillas
1 lb brie cheese, rind removed, cut into 16 pieces
1 small red onion, thinly sliced
1 tablespoon canola oil

Steps:

  • Marinade: Combine maple syrup, horseradish, mustard, ancho chile powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper in small bowl; set aside.
  • Relish: Combine avocados, onions, jalapeno peppers, 3 tablespoons cilantro, the lime juice, olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper in medium bowl; set aside.
  • Quesadillas: Place the Marinade in large resealable plastic bag. Add turkey; seal bag. Turn bag over to evenly coat turkey with marinade. Refrigerate 30 minutes to 1 hour to marinate, turning bag occasionally.
  • Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Remove turkey from marinade; discard bag and marinade. Grill turkey 14 to 18 minutes, or until tenderloins are no longer pink in centers (170°F), turning occasionally. Place on cutting board; let stand 10 minutes. Cut into thin slices.
  • Place 8 of the tortillas on a clean work surface; top evenly with cheese, onion slices and turkey. Then stack 4 of the prepared tortillas (layers) on the other 4 prepared tortillas (layers).Cover with the remaining 4 tortillas. Brush tops with half of the canola oil. Place, oil-sides down, on grill grate. Cook 2 to 3 minutes, or until golden brown on undersides. Brush remaining tops with the remaining canola 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.

Nutrition Facts : Calories 1636.7, Fat 75.6, SaturatedFat 27.4, Cholesterol 219.2, Sodium 2376.7, Carbohydrate 159.9, Fiber 18.1, Sugar 55.3, Protein 83.8

WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, &



Wichcraft's Roasted Turkey, Avocado, Bacon, Onion Relish, & image

Epicurious says: "Epicurious asked chef Tom Colicchio for this recipe from 'Wichcraft, the sandwich shop in his growing collection of Craft restaurants. It's the perfect way to use up leftover Thanksgiving turkey - and a good excuse to roast a turkey any time of year". Chicken is excellent also. While I'm not the worlds biggest turkey fan this was delicious!

Provided by Annacia

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red wine vinegar
1/2 cup balsamic vinegar
1 egg yolk
1/2 garlic clove, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white wine vinegar
4 ounces grapeseed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon pepperoncini peppers or 1/8 teaspoon cayenne pepper
1 lb cooked turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

Steps:

  • Onion Relish:.
  • In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain.
  • Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar.
  • Place over moderate heat and bring to simmer, reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours,.
  • (The liquid should be syrupy and coat the onions).
  • Remove from heat and cool to room temperature.
  • Aïoli:.
  • In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes.
  • Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes, (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time).
  • Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
  • Preheat oven to 350°F.
  • Bacon:.
  • In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel-lined plate to drain.
  • Repeat with remaining 6 slices.
  • Set aside.
  • Assemble Sandwiches:.
  • Slice each ciabatta in half and place on large baking sheet.
  • Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat.
  • Lay 3 slices bacon on each of 4 ciabatta tops.
  • Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish.
  • Divide avocado slices between sandwiches, placing on top of bacon.
  • Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.

Nutrition Facts : Calories 778.7, Fat 55.6, SaturatedFat 9, Cholesterol 152, Sodium 404.5, Carbohydrate 29, Fiber 4.4, Sugar 20.8, Protein 39.4

GRILLED TURKEY CLUB QUESADILLAS



Grilled Turkey Club Quesadillas image

Give some Tex-Mex flair to your usual club sandwich with our Grilled Turkey Club Quesadillas recipe. Served warm off the grill with gloriously melty cheese, Grilled Turkey Club Quesadillas are a great way to combine two beloved recipes.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 1 serving

Number Of Ingredients 6

2 flour tortillas (6 inch)
1 Tbsp. MIRACLE WHIP Dressing
1/4 tsp. chili powder
4 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast
1 slice cooked OSCAR MAYER Bacon, crumbled
1 KRAFT Singles, cut in half

Steps:

  • Heat grill to medium heat.
  • Spread tortillas with dressing; sprinkle with chili powder.
  • Layer half each of the remaining ingredients on half of each tortilla; fold in half.
  • Grill 2 to 3 min. on each side or until quesadillas are golden brown on both sides and Singles are melted.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1400 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 3 g, Protein 18 g

'WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, & AïOLI ON CIABATTA



'Wichcraft's Roasted Turkey, Avocado, Bacon, Onion Relish, & Aïoli on Ciabatta image

Provided by Tom Colicchio

Categories     Sandwich     Blender     Food Processor     Onion     turkey     Vegetable     Bake     Picnic     Super Bowl     Lunch     Bacon     Avocado     Fall     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 sandwiches

Number Of Ingredients 20

For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar
For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper
For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

Steps:

  • Make onion relish:
  • In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.
  • Make aïoli:
  • In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
  • Preheat oven to 350°F.
  • Cook bacon:
  • In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel-lined plate to drain. Repeat with remaining 6 slices. Set aside.
  • Assemble sandwiches:
  • Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.

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