Jack Quesadillas with Cranberry Salsa

This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.

Yield: 8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)

Ingredients

• Salsa:
• 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
• 
  Quesadillas:
• Cooking spray
• 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

Preparation

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.

Nutritional Information

Calories:

356 (25% from fat)

Fat:

9.7g (sat 4.2g,mono 3.5g,poly 1.2g)

Protein:

19.4g

Carbohydrate:

47.8g

Fiber:

3g

Cholesterol:

42mg

Iron:

2.7mg

Sodium:

372mg

Calcium:

218mg