Categories: Poultry, Sandwiches

Ingredients

• 1/4 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
• 2 (8-inch) flour tortillas
• 1/2 cups chopped cooked turkey
• 1/8 cup fat-free sour cream
• 1/2 cup whole-berry cranberry sauce
• 1/8 cup chopped fresh cilantro
• 1 tablespoons chopped green onions
• 1/2 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 1/2 Anjou pear, cored and finely diced
• 1/2 jalapeño pepper, seeded and minced

Directions

1. To prepare salsa, combine first 7 ingredients. Cover and chill.

2. 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.

3. 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.

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