LEFTOVER TURKEY and CRANBERRY SAUCE RECIPE Cranberry 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 Combine all ingredients, cover and chill. Turkey Quesadilla with Cranberry Salsa: Cooking spray 1/4 cup (2-inch-thick) slices green onions 1 cup (4 ounces) shredded pepper jack cheese 8 (8-inch) flour tortillas 2 cups chopped cooked turkey 1/2 cup fat-free sour cream 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. Re-coat 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.
Posted on: Fri, 28 Nov 2014 11:30:00 +0000
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