YumYum Divas YumYum Recipes: Pepper Jack Quesadillas with Cranberry Salsa, contributed by MaryMcP

Contributed by: MaryMcP

Additional Credits for Recipe

Recipe courtesy of: Elizabeth Taliaferro, Cooking Light, NOVEMBER 2004

Note from the Diva

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

List of Ingredients

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.

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

Nutritional Analysis: 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

Cookbook Category
Salsa

General Cooking/Prep Method
Stovetop

Extra Features of Recipe
Difficulty Level-Moderate