Categories: Lunch, Not tried

Ingredients

• 3 oz. raw turkey breast strips
• Salt and pepper, to taste
• Olive Oil Spray
• 1 (about 8-in-diameter) reduced-fat, whole wheat flour tortilla
• 1 tablespoon jarred or canned cranberry sauce
• 1 1/2 ox. (about 3/4 cup) finely shredded 75% light cheddar cheese
• 1 teaspoon seeded and finely chopped jalapeno (optional)

Directions

1. Place a small nonstick skillet over high heat. When hot, lightly mist the pan with spray and add the turkey. Cook the strips, rotating them occasionally, until lightly browned and no longer pink inside, 2 to 4 minutes. Set aside.

2. Place the tortilla on a small nonstick baking sheet. Using the back of a spoon, spread the cranberry sauce evenly over the top of the tortilla. Sprinkle half the cheese evenly over the top of the sauce, followed by the turkey, the jalapeno (if desired), and then the remaining cheese. Fold the bare half over the filling. Bake the quesadilla until the cheese is melted, 4 to 7 minutes, Using a spatula, flip it onto a clean, dry cutting board. Slice it into 4 wedges. Transfer the wedges to a serving plate and serve immediately.

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