The cranberry salsa was a flavor explosion, but I really liked the combo.
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
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!
|Quesadilla and salsa|