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Blueberry Salsa with Leftover Turkey and Brie Quesadilla
1 pint of California Giant Blueberries
½ lime, juiced
2 tablespoons red onion, chopped
1 tablespoon cilantro, chopped
3 drops of Tabasco
pinch of cinnamon
pinch of salt
1 cup chopped leftover turkey
12 slices of Brie
4 large flour tortillas
For the blueberry salsa:
Rinse the blueberries and cut in half
Place blueberries, red onion, cilantro in a bowl and toss with lime juice, Tabasco, cinnamon and salt
For the turkey and Brie quesadilla:
Heat one flour tortilla on medium on a skillet.
Place 6 slices of Brie on top of tortilla.
Sprinkle ½ cup of leftover turkey on top of Brie.
Place another tortilla on top and once Brie has slightly melted flip the quesadilla for additional melting.
When the Brie is melted and tortilla is toasty color on both sides, remove from pan.
Cut into 6 triangles and top with blueberry salsa.
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