Turkey Quesadillas with Cranberry Salsa Recipe

5 1 1
Turkey Quesadillas with Cranberry Salsa Recipe
Turkey Quesadillas with Cranberry Salsa Recipe photo by Taste of Home
Publisher Photo

Turkey Quesadillas with Cranberry Salsa Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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
  • 1 jalapeno pepper, seeded and chopped
  • 3 tablespoons chopped celery
  • 2 teaspoons grated lemon peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 4 flour tortillas (6 inches)
  • 2 cups cubed cooked turkey breast
  • 1 cup shredded reduced-fat white or yellow cheddar cheese

Directions

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 peel and juice, and cumin.
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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Turkey Quesadillas with Cranberry Salsa in Light & Tasty December/January 2007, p15

Nutritional 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.

  • 3/4 cup fresh or frozen cranberries
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1 small pear, chopped
  • 1/4 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 3 tablespoons chopped celery
  • 2 teaspoons grated lemon peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 4 flour tortillas (6 inches)
  • 2 cups cubed cooked turkey breast
  • 1 cup shredded reduced-fat white or yellow cheddar cheese
  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 peel and juice, and cumin.
  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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Turkey Quesadillas with Cranberry Salsa in Light & Tasty December/January 2007, p15

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTurkey Quesadillas with Cranberry Salsa

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
tkarinas User ID: 4389335 143628
Reviewed Nov. 26, 2009

"This recipe is excellent and I'd gladly make it again. My family loves it."

Loading Image