Print Options

 
 
 Print
Turkey Quesadillas with Cranberry Salsa Recipe

Turkey Quesadillas with Cranberry Salsa Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 15 min. + cooling 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
  • 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.
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.