8 (8-inch) whole grain tortillas (I like Rudi’s whole spelt and Food For Life sprouted grain)
1 cup (4 ounces) shredded Monterey Jack cheese
2 cups chopped cooked turkey
4 handfuls baby spinach leaves
Instructions
Prepare the salsa: combine all ingredients in a bowl. Cover and refrigerate.
Prepare quesadillas: heat a large skillet or griddle over medium-high heat. Warm olive oil and sauté the green onions for a couple of minutes until tender. Remove the onions and lower the heat to medium.
Add a little butter or oil to the pan, place a tortilla on the pan and sprinkle cheese over the tortilla, Top the cheese with ¼ of the onions, ½ cup turkey and a handful of spinach leaves. Cover with a tortilla. Cook until the underside is lightly golden and flip over. Cook until cheese is melted.
Make remaining three quesadillas in the same way, adding a little extra butter to the pan if necessary to prevent sticking.
Cut each quesadilla into 4 wedges and serve with prepared cranberry salsa or plain cranberry salsa.
Recipe by Pamela Salzman at https://pamelasalzman.com/turkey-spinach-quesadillas-cranberry-salsa-recipe/