Ingredients
1 cup cranberry sauce, whole-berry
¼ cup fresh cilantro, chopped
2 tbsp green onions, chopped
1 tbsp lime juice
½ tsp cumin, ground
1 Anjou pear, cored and finely diced
1 jalapeño pepper, seeded and minced
¼ cup green onions, 2-inch-thick slices
1 cup Monterey Jack cheese , shredded, with jalapeño peppers
8 flour tortillas
2 cups turkey, cooked and chopped
½ cup fat-free sour cream
cooking spray
Preparation
In a bowl, combine the cranberry sauce, cilantro, green onions, lime juice, cumin, pears, and jalapeno. Mix well.
Cover and let it chill in the fridge while preparing the quesadillas.
Heat a large non-stick skillet over medium-high heat.
Coat pan with cooking spray.
Add the sliced onions to the pan. Sauté for 3 minutes or until tender.
Remove onions from pan and reduce to medium heat.
Sprinkle 2 tablespoons of cheese over each of 4 tortillas.
Top each cheese-covered tortilla with one-fourth of onions, ½ cup turkey, another 2 tablespoons of cheese, and a tortilla on top
Recoat pan with cooking spray.
Add one quesadilla to the pan. Cook for 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas.
Cut each quesadilla into 6 wedges.
Top it off with the cranberry salsa and sour cream. Bon Appetit!
