Jack Quesadillas with Cranberry Salsa

Jack Quesadillas with Cranberry Salsa Recipe
Leftover cranberry sauce transforms into a spicy salsa for these turkey quesadillas.
8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)

Ingredients

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Salsa:
1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 Anjou pear, cored and finely diced
1 jalapeño pepper, seeded and minced
Quesadillas:
Cooking spray
1/4 cup (2-inch-thick) slices green onions
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
8 (8-inch) flour tortillas
2 cups chopped cooked turkey
1/2 cup fat-free sour cream

Preparation

To prepare salsa, combine first 7 ingredients. Cover and chill.

To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.

Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.

Created date

November 2004

Nutritional Information

Calories 356
Caloriesfromfat 25 %
Fat 9.7 g
Satfat 4.2 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 19.4 g
Carbohydrate 47.8 g
Fiber 3 g
Cholesterol 42 mg
Iron 2.7 mg
Sodium 372 mg
Calcium 218 mg