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
Yield:
8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)
Ingredients
SALSA:
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
QUESADILLAS:
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.
Note:
This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.
