By Tracey
Leftover Turkey Jack Quesadillas with Cranberry Salsa
adapted from Cooking Light
(Note: for the quesadillas, I really didn't measure the quantities of turkey and cheese so the measurements below are really just guidelines.)
Ingredients:
Salsa
- 1 cup whole-berry cranberry sauce
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped scallions
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1 small apple, cored and finely diced
- 1 jalapeño pepper, seeds and ribs removed, minced
Quesadillas
- 1/4 cup sliced scallions
- 1 cup (4 oz) shredded Pepper Jack cheese
- 8 (8-inch) flour tortillas
- 2 cups shredded cooked turkey
- sour cream, for serving
Directions:
To make the salsa: Add all of the ingredients to a small bowl and mix to combine. Season to taste with salt and pepper, if desired. Cover and store in the refrigerator until ready to use.
To make the quesadillas: Set a large skillet over medium-high heat. Spray the pan with nonstick cooking spray. Add the scallions to the pan and cook, stirring occasionally, until tender – this will just take a few minutes. Remove from the pan. Lay 4 of the tortillas out on your work surface – top each with about 2 tablespoons of cheese, then 1/4 of the scallions, about 1/2 cup turkey, and then 2 more tablespoons of cheese. Top each with another tortilla to finish assembling.
Spray the pan with nonstick cooking spray again. One at a time, cook each of the quesadillas for about 2 minutes per side, or until the tortillas are golden brown and the cheese has melted. Cut into wedges and serve with the cranberry salsa and sour cream.
