Jack Quesadillas with Cranberry Salsa
Leftover cranberry sauce transforms into a spicy salsa for these turkey quesadillas.
|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|
|1/4 cup||(2-inch-thick) slices green onions|
|1 cup||(4 ounces) shredded monterey jack cheese with jalapeño pepper|
|8||(8-inch) flour tortillas|
|2 cups||chopped cooked turkeys|
|1/2 cup||fat-free sour cream|
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.