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