Jack Quesadillas with Cranberry Salsa

Jack Quesadillas with Cranberry Salsa


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A great spicy quesadilla recipe with an even better dipping sauce! This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.

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Bradenton, FL


  • Salsa:
  • 1 C. whole-berry cranberry sauce
  • 1/4 C. chopped fresh cilantro
  • 2 Tbs. chopped green onions
  • 1 Tbs. fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 Anjou pear, cored and finely diced
  • 1 jalapeño pepper, seeded and minced
  • Quesadillas:
  • cooking spray
  • 1/4 C. (2-inch-thick) slices green onions
  • 1 C. shredded Monterey Jack cheese with jalapeño peppers
  • 8 8-inch) flour tortillas
  • 2 C. chopped cooked turkey
  • 1/2 C. fat-free sour cream

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To prepare salsa, combine first 7 ingredients. Cover and chill. To prepare quesadillas, heat a large non-stick 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.

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