Turkey Quesadillas with Cranberry Salsa

  Chicken & Turkey

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.

Turkey Quesadillas with Cranberry Salsa

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
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
  • 1 jalapeno pepper, seeded and chopped
  • 3 tablespoons chopped celery
  • 2 teaspoons grated lemon zest
  • 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

Instructions

  • 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.
  • 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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