Purée topping ingredients in a food processor until smooth. Refrigerate.
Sauté cutlets in a lightly oiled skillet over medium heat for approximately 5 minutes per side or until the turkey is no longer raw and reaches an internal temperature of 170 degrees Fahrenheit. Cool and shred turkey by hand.
To make quesadilla: Spread ½ cup of Brie over tortilla. Layer ½ cup of turkey, ¼ cup of cranberries, 2 tablespoons walnuts and 2 tablespoons of chives. Top with the second tortilla. Repeat three times.
Bake quesadillas on a baking sheet for 8 to 10 minutes until cheese is melted. Cut into wedges. Serve with chive topping.