Quesadillas With Onion-Cranberry Salsa

By á-174942

Ingredients

• ONION-CRANBERRY SALSA:
• 1 1/2 cups finely-chopped onion
• 1 tablespoon sugar
• 3 tablespoons fresh lime juice - (1 lime)
• 2 tablespoons orange juice
• 1 tablespoon red wine vinegar - (to 2)
• 1/2 cup finely-chopped green or red bell pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 cup canned whole berry cranberry sauce
• QUESADILLAS:
• 1 tablespoon vegetable oil
• 1 medium green bell pepper cut long strips
• 1 cup frozen corn kernels
• 1 cup peeled winter squash in 3/4" cubes (such as acorn or kabocha)
• 2 soy "sausage" links - (to 3) sliced 1/4" thick
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 flour tortillas
• 2 cups grated Monterey Jack cheese

Details

Servings 6

Preparation

Step 1

Make Onion-Cranberry Salsa: In medium bowl, mix onion, sugar and 1/2 teaspoon salt. Let stand 15 minutes. Add remaining salsa ingredients and mix well. Cover and refrigerate until using.

In medium skillet, heat oil over medium heat. Add bell pepper, corn, squash and salt and freshly ground pepper to taste. Cover and cook over medium-low heat until squash is almost tender, about 7 minutes. Stir in "sausage," cumin and chili powder. Cook, stirring occasionally, until heated through, about 5 minutes. Remove from heat.

To assemble quesadillas, lightly coat large skillet with cooking spray. Place 1 tortilla in pan and heat about 30 seconds each side. Spread about one-third warm vegetable mixture over half the tortilla. Sprinkle with some cheese. Fold tortilla in half to enclose filling. Cook quesadilla until cheese is melted, about 1 minute each side. Slide quesadilla onto cutting board and cut into wedges. Repeat process to make remaining quesadillas. Serve with salsa on the side.

This recipe yields 6 servings.

Per Serving: 396 Cal; 17g Prot; 17g Total Fat (8 Sat. Fat); 49g Carb.; 34mg Chol; 454mg Sod.; 4g Fiber.

Tip: If salsa is too watery, simply spoon off some liquid before serving.