Ham And Brie Quesadillas With Cranberry Salsa Recipes

Steps:

• For salsa, in a small saucepan, combine cranberries, sugar and water; bring to a boil. Reduce heat to medium; cook, uncovered, until berries pop, about 10 minutes, stirring occasionally. Remove from heat; cool slightly. Stir in pear, onion, jalapeno, celery, lemon zest and juice, and cumin., Preheat griddle over medium heat. Top one half of each tortilla with 1/2 cup turkey; sprinkle with 1/4 cup cheese. Fold tortilla to close. Cook on griddle until golden brown and cheese is melted, 1-2 minutes per side. Serve with salsa.

Steps:

• Preheat oven to 425 degrees. Spread one side of each tortilla with 1 tablespoon mustard. Divide the turkey over one half of each mustard-coated side; dress with cranberry chutney (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to two rimmed baking sheets.
• Bake, rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges. Serve topped with more chutney, if desired.

Steps:

• To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped.
• Transfer to a bowl.
• Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger.
• Cover and refrigerate at least 4 hours.
• Stir occasionally.
• To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest.
• Process until nice and smooth.
• Transfer to a serving bowl.
• Cover and refrigerate.
• (This can be made 24 hours in advance.) Bring to room temperature about 1 hour before serving.
• Serve with crackers and the salsa on the side.