BFF: Jack Quesadillas with Cranberry Salsa - Berta Lippert
Jack Quesadillas Cranberry Salsa

BFF: Jack Quesadillas with Cranberry Salsa

Posted by b in BLOG, Recipes 27 Nov 2015

Happy Friday Angels!

I hope you had a great Thanksgiving!

I have the perfect recipe to share with you today for BFF: B’s Food Friday! It’s a recipe from Cooking Light Magazine for Jack Quesadillas with Cranberry Salsa! Yum! It’s an easy recipe and a perfect way to use up any leftovers. Here’s a link to the video and recipe. Enjoy!

love, b


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 creamPreparation

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.

Photo & Recipe: Cooking Light

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