Filed under Homemaking Holidays and Seasons Recipes
We’re preparing for Thanksgiving and we want to bring you in on the fun. Mom’s got the turkey covered (after the disastrous Thanksgiving of 2007 we girls intercede for her health all week).
I’m already thinking about leftovers.
You see, a few months ago, my mother-in-law, Nancy (who has a knack for finding delicious new recipes) made Jack Quesadillas with Cranberry Salsa. I’ve been waiting to share them with you ever since.
I have to admit I was skeptical when she told me the ingredients—I don’t tend to like sweet and spicy mixed together. But wow, this cranberry salsa is absolutely delicious! Five stars! Four forks! Five mitts! (Can you tell I’ve been browsing recipe sites all week?)
These quesadillas are a unique way to use up leftover turkey and cranberry sauce; or, as the recipe suggests, you can put the salsa on turkey sandwiches. I might just eat the salsa with a spoon; it’s that good.
Jack Quesadillas with Cranberry Salsa
Yield: 8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)
* 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
* Cooking spray
* 1/4 cup (2-inch-thick) slices green onions
* 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
* 8 (8-inch) flour tortillas
* 2 cups chopped cooked turkey
* 1/2 cup fat-free sour cream
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.