JACK QUESADILLAS WITH CRANBERRY SALSA
Leftover cranberry sauce transforms into a spicy salsa for these turkey quesadillas. Yield: 8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)
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 jalapeño pepper, seeded and minced
1/4 cup (2-inch-thick) slices green onions
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
8 (8-inch) flour tortillas
2 cups chopped cooked turkey
1/2 cup fat-free sour cream
To prepare salsa, combine first 7 ingredients. Cover and chill.
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, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.
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.
This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.
Elizabeth Taliaferro, Cooking Light