Turkey Quesadillas with Spicy Cranberry Salsa

Turkey Quesadillas with Spicy Cranberry Salsa

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Try this sweet and tangy take on a quesadilla with leftover turkey and a unique cranberry dipping sauce. Easy to make and fun to enjoy, this dish makes the perfect snack or packable lunch.

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Chicago

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 3/4-cup cranberries
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1 small pear, chopped
  • 1/4 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 3 tablespoons chopped celery
  • 2 teaspoons grated lemon peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 4 flour tortillas
  • 2 cups cubed cooked turkey breast
  • 1 cup shredded cheddar cheese

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Directions

To make the spicy cranberry salsa, combine cranberries, sugar and water in a small saucepan and bring to a boil. Once boiling, reduce heat to medium and cook for about 10 minutes and stirring often. Then, remove from heat and let the mixture cool slightly. Lastly, stir in pear, onion, celery, lemon peel and juice, cumin and jalapeno.
For quesadillas, preheat a griddle over medium heat and top one half of each tortilla with 1/2 cup turkey and sprinkle with 1/4 cup cheese. Close the tortilla by folding it. Cook until golden brown and cheese is gooey and melted. Remove from heat and serve with the cranberry salsa.


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