Turkey Jack Quesadillas with Cranberry Pear Salsa

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
6-8 whole wheat wraps
2 cups chopped grilled turkey (see below)
1/2 cup fat-free sour cream (optional)

For the turkey:

Approximately 1 1/2 pounds of turkey cutlets
Salt and pepper.
Cooking spray

Directions:

Season turkey with salt and pepper
Prepare and heat inside grill. Spray with cooking spray. Grill turkey about 4-5 minutes on each side.
When done. Let rest for 2 minutes and cut into small strips. Set aside.

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.

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