Sunday, January 5, 2014

Turkey Quesadillas with Cranberry Salsa

OK, this recipe is great for any leftover turkey and cranberry sauce.  It's also good as a vegetarian option...just replace the 2 cups of turkey with sautéed veggies.

The cranberry salsa was a flavor explosion, but I really liked the combo.

Salsa:
1 cup whole berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onion
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 pear, cored and finely chopped
1 jalepeno pepper, seeded and minced

Quesadillas:
1/4 cup chopped green onions
1 cup Monterrey Jack cheese with jalapeno peppers
8 8 inch tortillas
2 cups cooked turkey, chopped
1/2 cup greek yogurt

For salsa, combine all ingredients, cover and chill.

To make quesadillas, heat a large skillet over medium high heat.  Coat pan with cooking spray.  Saute onions approximately 3 minutes, until tender.  Remove onions from pan and reduce heat to medium.  Sprinkle 2 tbs cheese over each of 4 tortillas.  Top each cheese cover tortilla with one fourth of the onions, 1/2 cup turkey and 2 more tbs of cheese.  Cover with another tortilla.

Recoat pan with cooking spray and add 1 quesadilla to the pan.  Cook 2 minutes on each side until lightly brown and the cheese has melted.  Keep warm while repeating with the 3 other quesadillas.  Use a pizza cutter to cut quesadillas into 6-8 pieces.  Serve with cranberry salsa, sour cream, and optionally guacamole.  Enjoy!

Salsa ingredients

Quesadilla and salsa


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