Turkey Quesadillas with Cranberry Salsa |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A sweet-tart cranberry salsa is the ideal accompaniment to leftover turkey in this breezy quesadilla. With a hint of lemon and pear, the salsa is also good with chicken or pork. âJodi Kristensen of Macomb, Michigan Ingredients:
3/4 cup fresh or frozen cranberries |
2 tablespoons sugar |
1/4 cup water |
1 small pear, chopped |
1/4 cup chopped red onion |
3 tablespoons chopped celery |
1 tablespoon lemon juice |
1 jalapeno pepper, seeded and chopped |
2 teaspoons grated lemon peel |
1/2 teaspoon ground cumin |
4 flour tortillas (6 inches) |
2 cups cubed cooked turkey breast |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool to room temperature. Stir in the pear, onion, celery, lemon juice, jalapeno, lemon peel and cumin. Set aside.
2. Place tortillas on a griddle coated with cooking spray. Spoon turkey and sprinkle cheese over half of each tortilla; fold over. Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with cranberry salsa. Yield: 4 servings.
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