Jack Quesadillas with Cranberry Salsa+

7 points

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

Cooking spray
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

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