- 8
Ingredients
- SALSA:
- 1 cup cranberry sauce, whole-berry
- 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:
- 1/4 cup sliced green onions (2-inch-thick)
- 1 cup shredded monterey jack cheese, with jalapenos, (4 ounces)
- 8 flour tortillas (8-inch)
- 2 cups chopped cooked turkey
- 1/2 cup fat-free sour cream
Preparation
Step 1
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.
3. 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.
4. 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.
Delicious! Salsa was especially good and this was very easy to put together. Need to come up with other things to do with the salsa … Only sub was to not cook the scallions.