Recipe: Jack Quesadillas with Cranberry Salsa
This post-holiday recipe lets you use turkey leftovers in a delicious way, fusing the protein with tangy cranberries, tortillas and yummy, bubbly cheese. Give it a spin!
Jack Quesadillas with Cranberry Salsa
Makes 8 servings
Ingredients
- 1 cup whole-berry cranberry sauce
- ¼ cup chopped fresh cilantro
- 2 tablespoons green onions, chopped
- 1 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- 1 Anjou pear, cored and finely dices
- 1 jalapeno pepper, seeded and minced
- Cooking spray
- ¼ cup green onions, cut into 2 in. pieces
- 1 cup (4 ounces) shredded Monterey jack cheese with jalapeno peppers (or pepper jack cheese)
- 8 (8-inch) flour tortillas
- 2 cups chopped cooked turkey
- ½ cup fat-free sour cream
Directions
- To prepare salsa, combine first 7 ingredients. Cover and chill.
- To prepare quesadillas, heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add a quarter-cup sliced onions and sauté 3 minutes or until tender. Remove onions from pan.
- Off the heat, sprinkle 2 tablespoons cheese over each tortilla. Top each cheese-covered tortilla with ¼ of onions and a half-cup of turkey.
- Re-coat 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.
Note: Look for 2% milk-fat cheese to reduce calories.
Nutrition: Calories, 356; fat, 9.7 grams; sodium, 372 milligrams; carbs, 47.8 grams; fiber, 3 grams; protein, 19.4 grams.
Source: The nutrition team at Avera Heart Hospital. Get more insight on nutrition and health.
