A great spicy quesadilla recipe with an even better dipping sauce! This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.
How To Make Jack Quesadillas with Cranberry Salsa
Savor these cheesy Jack Quesadillas with Cranberry Salsa recipe. Inside the crisp tortilla wrap is a flavorful combination of fillings; slices of jalapeno pepper for a spicy kick, melted Monterey Jack, and rich flavors of chopped turkey. To balance the variety of flavors is the sweet cranberry salsa and tangy sour cream!
In a bowl, combine the cranberry sauce, cilantro, green onions, lime juice, cumin, pears, and jalapeno. Mix well.
Cover and let it chill in the fridge while preparing the quesadillas.
Heat a large non-stick skillet over medium-high heat.
Coat pan with cooking spray.
Add the sliced onions to the pan. Sauté for 3 minutes or until tender.
Remove onions from pan and reduce to medium heat.
Sprinkle 2 tablespoons of cheese over each of 4 tortillas.
Top each cheese-covered tortilla with one-fourth of onions, ½ cup turkey, another 2 tablespoons of cheese, and a tortilla on top
- Recoat pan with cooking spray.
Add one quesadilla to the pan. Cook for 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas.
Cut each quesadilla into 6 wedges.
Top it off with the cranberry salsa and sour cream. Bon Appetit!
- Sugar: 34g
- Calcium: 327mg
- Calories: 514kcal
- Carbohydrates: 71g
- Cholesterol: 64mg
- Fat: 16g
- Fiber: 4g
- Iron: 3mg
- Potassium: 350mg
- Protein: 24g
- Saturated Fat: 7g
- Sodium: 683mg
- Vitamin A: 545IU
- Vitamin C: 11mg
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