This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.
Yield: 8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)
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
Preparation
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.
Nutritional Information
- Calories:
- 356 (25% from fat)
- Fat:
- 9.7g (sat 4.2g,mono 3.5g,poly 1.2g)
- Protein:
- 19.4g
- Carbohydrate:
- 47.8g
- Fiber:
- 3g
- Cholesterol:
- 42mg
- Iron:
- 2.7mg
- Sodium:
- 372mg
- Calcium:
- 218mg
- Thanks to My Recipes for the recipe and picture!!
