Jack Quesadillas with Cranberry Salsa

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Ingredients

Salsa:

  • 1 cup whole-berry cranberry sauce
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped green onions
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 Anjou Pear, cored and finely diced
  • 1 jalapeno pepper, seeded and minced

Quesadillas:

  • Cooking Spray
  • 1/4 cup (2-inch thick) slices green onions
  • 1 cup (4-ounces) shredded Monterey Jack cheese with jalapeno peppers
  • 8 (8-inch) flour tortillas
  • 2 cups chopped cooked turkey or chicken
  • 1/2 cup turkey or chicken,
  • 1/2 cup fat-free sour cream

Directions

  1. To prepare salsa, combine first 7 ingredients. Cover and chill.



  2. To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, ½ cup turkey or chicken, 2 tablespoons cheese and 1 tortilla.



  3. Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.
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