Turkey and Brie Quesadillas w/ a Roasted Apple Pico de Gallo

Whether you’re hosting a ladies brunch, a dinner party or would just like to elevate your weeknight dinner with an EASY, yet impressive meal…this recipe will do the trick!  

The sweet and savory flavors are just outstanding!  You also have creaminess from the brie, sweetness from the roasted grapes and cranberries, freshness from the spinach and a nice crunch from the apples, pecans and browned tortilla.  Flavor sensation bliss!

…And don’t you dare say that you “cannot cook” or it sounds “too hard” or “too fancy”.  You can and it’s neither!  This entire recipe will take less than an hour to prepare whether you use it for a meal or an hors d’oeuvre.p at your next get together…and who can’t slap together a flipping quesadilla, because that’s exactly what it is!

*the Pico de Gallo can be made ahead of time and refrigerated until use.

*I recommend the best, quality deli roasted turkey.  My local grocer here in Texas, HEB, actually rotisserie’s whole turkeys and I have them slice up one pound on a number 2 setting.

The Starting Lineup

  • 1 lb quality deli turkey, sliced thin
  • 8 oz wheel brie cheese, sliced
  • 4 10″ flour tortillas 
  • 1 1/2 cups Spinach leaves, fresh
  • 2 sweet onions, sliced
  • 2 Tbsp Dijon mustard
  • 2 Tbsp honey
  • Butter, 1 /2 stick, divided

Roasted Apple Pico de Gallo

  • 1 large honey crisp apple, sliced and chopped
  • 1 cup seedless red grapes
  • 1/2 cup cranberries, fresh (frozen is fine)
  • 1/4 cup green onions, sliced
  • 1/4 cup pecans, chopped
  • 1 jalapeño, seeded and finely diced (optional)
  • 2 Tbsp honey, divided 1:1
  • 1 Tbsp butter, melted
  • 1 1/4 tsp cinnamon, divided

Begin this simple, but oh so fancy tasting recipe by preparing the sweet pico de gallo…preheat your oven to 375 degrees and line a small baking sheet with foil.

While the oven is preheating you’ll begin to caramelize the onions.  In a sauté pan over medium low heat, place the sliced onions and 3 tbsp butter (plus a pinch of salt and sugar) and allow to cook down till soft and that beautiful caramel color.  Meanwhile….


In a large bowl, gently fold together the grapes, cranberries (again, completely frozen here is just fine), 1 tablespoon of the honey,  1 Tbsp melted butter and 1/4 tsp of the cinnamon.  Pour onto the baking sheet in a single layer.  Place in the oven and allow to roast for 20 minutes.

Once finished, pour the roasted grapes and cranberries, plus juices, back into the large bowl and allow to cool.  Remember, you’re still cooking down those onions…

To the cooled, roasted fruit:  add the apples (I like to chop right before to avoid browning), green onions, pecans, jalapeño (optional) and remaining 1 Tbsp of honey and 1 tsp of cinnamon.  Toss gently to coat together. 


In a small bowl, whisk together the Dijon mustard and the honey.

Assembly time!!  Preheat a large skillet to medium heat and add 1 tbsp of butter to melt.  On each tortilla, spread 1 Tbsp of the Dijon-honey mixture on one side and lay (uncoated side down) into the hot pan.  Top half of the tortilla with the sliced turkey, spinach, brie slices and the caramelized onions.  Fold in half and allow to brown; flip to brown the other side.  Repeat with remaining ingredients.  Makes 4 filling quesadillas.

Allow to cool for 2-3 minutes and using a pizza cutter, slice each browned quesadilla into 4 triangles.  Place the slices on a large platter along with a bowl of the Roasted Apple Pico de Gallo for garnishing…enjoy!!  

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