Taste of Home
Turkey Quesadillas with Cranberry Salsa
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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3/4 cup fresh or frozen cranberries
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2 tablespoons sugar
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1/4 cup water
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1 small pear, chopped
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1/4 cup chopped red onion
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1 jalapeno pepper, seeded and chopped
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3 tablespoons chopped celery
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2 teaspoons grated lemon zest
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1 tablespoon lemon juice
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1/2 teaspoon ground cumin
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4 flour tortillas (6 inches)
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2 cups cubed cooked turkey breast
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1 cup shredded reduced-fat white or yellow cheddar cheese
Directions
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1.
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.
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2.
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.
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