Jack Quesadillas with Cranberry Salsa
Leftover cranberry sauce transforms into a spicy salsa for these turkey quesadillas.
Prep Time:
Cook Time:
Total Time:
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 pepper |
| 8 | (8-inch) flour tortillas |
| 2 cups | chopped cooked turkeys |
| 1/2 cup | fat-free sour cream |
Directions:
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.
Source: myrecipes.com
