Turkey Quesadillas with Cranberry Salsa Recipe

Turkey Quesadillas with Cranberry Salsa Recipe photo by Taste of Home

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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. –Jodi Kristensen of Macomb, Michigan

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Diabetic Friendly

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Turkey Quesadillas with Cranberry Salsa Recipe

Prep: 10 min. Cook: 15 min. + cooling

Yield: 4 Servings

10 15 25

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

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.
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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 quesadilla with 1/3 cup salsa equals 321 calories, 10 g fat (4 g saturated fat), 80 mg cholesterol, 449 mg sodium, 27 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat, 1/2 fruit.

Originally published as Turkey Quesadillas with Cranberry Salsa in Light & Tasty December/January 2007, p15