Turkey Quesadillas With Cranberry Salsa Food

TURKEY QUESADILLAS

Steps:

• In a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings., For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese. Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges.

JACK QUESADILLAS WITH CRANBERRY SALSA

Steps:

• To make the salsa: Combine the salsa ingredients in a bowl; cover and chill.
• To make the quesadillas: Heat a large nonstick skillet over medium-high heat.
• Spray pan with nonstick cooking spray.
• Add in sliced onions; stir/saute for 3 minutes or until tender.
• Remove onions from pan; lower heat to medium.
• Sprinkle 2 tablespoons cheese over each of 4 tortillas.
• Top each cheese-covered tortilla with 1/4 of the onions, 1/2 cup turkey, 2 tablespoons cheese and 1 tortilla.
• Recoat pan with cooking spray.
• Place over medium heat.
• Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese is melted.
• Repeat process with remaining quesadillas.
• Cut each quesadilla into 6 wedges.
• Serve with cranberry salsa and sour cream.