Jack Quesadillas with Cranberry Salsa

By LaLaCooks

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

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

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.