Jack Quesadillas With Cranberry Salsa

ratherbeswimmin''s Note:

From Cooking Light. Serving size: 3 wedges, about 1/4 cup salsa, and 1 T. sour cream. Per serving: 356 calories, 9.7 g fat, 19.4 g protein, 47.8 g carb, 3 g fiber, 42 mg cholesterol.

• Total Time: 37 mins
• Prep Time: 30 mins
• Cook Time: 7 mins

Ingredients:

Servings: 8

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

Quesadilla

• 1/4 cup sliced green onion
• 1 cup shredded monterey jack pepper cheese
• 8 (8 inch) flour tortillas
• 2 cups chopped cooked turkey
• 1/2 cup nonfat sour cream

Directions:

1. To make the salsa: Combine the salsa ingredients in a bowl; cover and chill.
2. To make the quesadillas: Heat a large nonstick skillet over medium-high heat.
3. Spray pan with nonstick cooking spray.
4. Add in sliced onions; stir/saute for 3 minutes or until tender.
5. Remove onions from pan; lower heat to medium.
6. Sprinkle 2 tablespoons cheese over each of 4 tortillas.
7. Top each cheese-covered tortilla with 1/4 of the onions, 1/2 cup turkey, 2 tablespoons cheese and 1 tortilla.
8. Recoat pan with cooking spray.
9. Place over medium heat.
10. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese is melted.
11. Repeat process with remaining quesadillas.
12. Cut each quesadilla into 6 wedges.
13. Serve with cranberry salsa and sour cream.

Reviews

[rosslare]

What an interesting fusion quesadilla, with a christmassy turkey and cranberry twist! In our opinion these where ok, just a little dry and short of cheese, but the flavors did blend nicely together. But I think we'll stick to the more traditional ones, anyway.