8 small soft tortillas
4 tbsp cranberry sauce
300g leftover cooked turkey, shredded
4 tbsp leftover stuffing, crumbled
200g Brie or Camembert, thinly sliced
- Lay out one tortilla and spread with one tablespoon of cranberry sauce, then add one quarter of the turkey and stuffing.
- Layer one quarter of the Brie evenly over the stuffing. Add a good crack of black pepper and top with a second tortilla. Repeat with the remaining six tortillas and fillings to form four quesadillas.
- Melt a knob of butter in a large pan over a medium heat. One at a time, cook the quesadillas for 2-3 minutes per side until crisp and golden, adding more butter to the pan as necessary. Once cooked, slide each quesadilla onto a board and cut into wedges. Serve with a simple green salad, if desired.
Per serving: 604kcals, 24.1g fat (11.7g saturated), 55.9g carbs (2.5g sugars), 38.8g protein, 2.4g fibre, 1.2g sodium