Cranberry Turkey Quesadilla
Mixing fruit with salsa adds a twist to a Southwestern dish. You can substitute tart cherry juice concentrate for the cranberry sauce or use dried cranberries or other dried fruit and a bit more salsa.
INGREDIENTS | SERVES 1
- 2 teaspoons extra-virgin olive oil
- 2 flour tortillas
- 1 tablespoon cranberry sauce
- 1 tablespoon salsa
- ½ cup Monterey jack or Cheddar cheese, grated
- ¼ cup chopped cooked turkey
- OPTIONAL: 1 teaspoon chopped jalapeño pepper
Pour the oil into a small nonstick skillet. Add one of the tortillas and coat one side with oil. Remove and repeat with the second tortilla.
Mix together the cranberry sauce, salsa, cheese, turkey, and jalapeño (if using). Spread the mixture over the tortilla in the pan. Top with the other tortilla, oiled side up. Press gently but firmly to keep the quesadilla together.
Place the pan over medium heat. Cook for about 2 minutes, or until the bottom is lightly browned. Flip the quesadilla and cook for another 2 minutes, or until that side is lightly browned and the cheese is melted.