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Jack Quesadillas with Cranberry Salsa

Jack Quesadillas with Cranberry Salsa
Randy Mayor; Jan Gautro
Yield

8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)

Leftover cranberry sauce transforms into a spicy salsa for these turkey quesadillas.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Cook's Notes

This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.