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

Recipe by Cooking Light November 2004


Read the full recipe after the video.

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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

Nutrition Facts

356 calories; calories from fat 25%; fat 9.7g; saturated fat 4.2g; mono fat 3.5g; poly fat 1.2g; protein 19.4g; carbohydrates 47.8g; fiber 3g; cholesterol 42mg; iron 2.7mg; sodium 372mg; calcium 218mg.