1 c whole-berry cranberry sauce
¼ c chopped fresh cilantro
2 Tbsp chopped green onions
1 Tbsp fresh lime juice
½ tsp ground cumin
1 Anjou pear, cored and finely diced
1 jalapeno pepper, seeded and minced
¼ c (2-inch-thick) slices green onions
1 c (4 oz) shredded Monterey jack cheese with jalapeno peppers
8 (8”) flour tortillas
2 c chopped cooked turkey
½ c 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 ¼ c sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 Tbsp cheese over each of 4 tortillas. Top each cheese-covered tortilla with ¼ of onions, ½ c turkey, 2 Tbsp 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.
Yield: 8 servings.
- Calories: 356
- Fat: 9.7g
- Fiber: 3g