Turkey Quesadillas with Cranberry Salsa √
It’s not always easy to use Thanksgiving leftovers without simply repeating the meal again — and again. These cheesy, crowd-pleasing quesadillas take advantage of the holiday’s best while making your family feel like they’re eating something new. From Meredith Deeds.
• 2/3 c. whole berry cranberry sauce
• 1/3 c. salsa (your favorite store-bought variety)
• 1 tbsp. fresh lime juice
• 1 c. (4 oz.) shredded Monterey Jack cheese, divided
• 8 (6-in.) whole-grain tortillas
• 2 c. shredded cooked turkey (about 8 oz.)
In a small bowl, combine the cranberry sauce, salsa and lime juice. Set aside
Sprinkle 1/4 cup cheese over each of 4 tortillas; top each with 1/2 cup turkey, 2 tablespoons of cranberry/salsa and another tortilla.
Heat a large nonstick skillet over medium-high heat. Place 1 quesadilla in pan; cook 5 minutes on each side or until tortillas are crisp and cheese is melted. Set aside and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges and serve any remaining cranberry salsa on the side.
Nutrition information per serving:
Calories 405 Fat 13 g
Sodium 625 mg Sat. fat 7 g
Carbs 41 g Calcium 243 mg
Protein 31 g Chol 92 mg
Dietary fiber 4 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1½ other carb, 4 lean meat.