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. —Jodi Kristensen, Macomb, Michigan
Turkey Quesadillas with Cranberry Salsa
Peppers (Hot)
Turkey Quesadillas with Cranberry Salsa
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
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
- 1 jalapeno pepper, seeded and chopped
- 3 tablespoons chopped celery
- 2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cumin
- 4 flour tortillas (6 inches)
- 2 cups cubed cooked turkey breast
- 1 cup shredded reduced-fat white or yellow cheddar cheese
Directions
- For salsa, in a small saucepan, combine cranberries, sugar and water; bring to a boil. Reduce heat to medium; cook, uncovered, until berries pop, about 10 minutes, stirring occasionally. Remove from heat; cool slightly. Stir in pear, onion, jalapeno, celery, lemon zest and juice, and cumin.
- Preheat griddle over medium heat. Top one half of each tortilla with 1/2 cup turkey; sprinkle with 1/4 cup cheese. Fold tortilla to close. Cook on griddle until golden brown and cheese is melted, 1-2 minutes per side. Serve with salsa.
Nutrition Facts
1 quesadilla with 1/3 cup salsa: 321 calories, 10g fat (4g saturated fat), 80mg cholesterol, 449mg sodium, 27g carbohydrate (12g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat, 1/2 fruit.
Loading Popular in the Community
Loading Reviews
