Ingredients:
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 pears, cored and finely diced
1 jalapeno peppers, seeded and minced
1/4 cup sliced green onions
1 cup shredded monterey jack pepper cheese
8 (8 inch) flour tortillas
2 cups chopped cooked turkey
1/2 cup nonfat sour cream
Directions:
To make the salsa: Combine the salsa ingredients in a bowl; cover and chill.
To make the quesadillas: Heat a large nonstick skillet over medium-high heat.
Spray pan with nonstick cooking spray.
Add in sliced onions; stir/saute for 3 minutes or until tender.
Remove onions from pan; lower heat to medium.
Sprinkle 2 tablespoons cheese over each of 4 tortillas.
Top each cheese-covered tortilla with 1/4 of the onions, 1/2 cup turkey, 2 tablespoons cheese and 1 tortilla.
Recoat pan with cooking spray.
Place over medium heat.
Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese is melted.
Repeat process with remaining quesadillas.
Cut each quesadilla into 6 wedges.
Serve with cranberry salsa and sour cream.
Servings: 8
Time preparation: 30 min.
Time total: 37 min.