Jack Quesadillas with Cranberry Salsa

Randy Mayor; Jan Gautro

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

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

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 25%
  • Fat: 9.7g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 19.4g
  • Carbohydrate: 47.8g
  • Fiber: 3g
  • Cholesterol: 42mg
  • Iron: 2.7mg
  • Sodium: 372mg
  • Calcium: 218mg

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

Preparation

  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.
Note:

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

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