Jack Quesadillas With Cranberry Salsa

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From cooking light. Serving size: 3 wedges, about 1/4 cup salsa, and 1 t. Sour cream. Per serving: 356 calories, 9.7 g fat, 19.4 g protein, 47.8 g carb, 3 g fiber, 42 mg cholesterol.

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Steps

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To make the salsa: combine the salsa ingredients in a bowl.

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Cover and chill.

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To make the quesadillas: heat a large nonstick skillet over medium-high heat.

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Spray pan with nonstick cooking spray.

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Add in sliced onions.

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Stir / saute for 3 minutes or until tender.

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Remove onions from pan.

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Lower heat to medium.

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Sprinkle 2 tablespoons cheese over each of 4 tortillas.

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Top each cheese-covered tortilla with 1 / 4 of the onions , 1 / 2 cup turkey , 2 tablespoons cheese and 1 tortilla.

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Recoat pan with cooking spray.

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Place over medium heat.

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Add 1 quesadilla to pan.

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Cook 2 minutes on each side or until lightly browned and cheese is melted.

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Repeat process with remaining quesadillas.

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Cut each quesadilla into 6 wedges.

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Serve with cranberry salsa and sour cream.

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Ingredients

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whole berry cranberry sauce, fresh cilantro, green onions, fresh lime juice, ground cumin, anjou pear, jalapeno pepper, green onion, monterey jack pepper cheese, flour tortillas, cooked turkey, nonfat sour cream