Originally part of the episode "Picnic Time (episode SH0612H) on food web, broadcast on 13 May 2007. Ingredients: • 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: Smucker) divided • 1 cup shredded Monterey Jack cheese (recommended: Kraft), divided • 2 cups of herbs aromatic mixture (parsley, basil, tarragon, chives, mint, oregano) • 1Tablespoon fresh lemon juice salt freshly ground black pepper • • Preparation: Set up grill for direct cooking over medium heat and rub the oil when you are ready to cook. For Quesadilla: Lay out 4 tortillas, top each tortilla with brie, smoked turkey, apricot preserves, cheeses and Jack. Top with remaining tortillas. For the salad: In a bowl, throw to combine herbs and lemon juice. Season with salt and pepper and set aside. Place quesadillas on a hot oiled grill for 3-4 minutes per side or until cheeselaunching zone with a spatula. Serve hot, covered with a salad of mixed herbs. Indoor: Prepare quesadillas instructions. In a pan large enough to hold the tortillas, heat 1-2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry until golden brown on both sides of quesadillas for 2-3 minutes or until they are turning with a wide spatula. Garnish as directed.
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