Turkey and Spinach Quesadillas with Cranberry Salsa
Author: 
Serves: 4-8
 
Ingredients
  • Salsa:
  • 1 cup whole-berry cranberry sauce
  • ¼ cup chopped fresh cilantro
  • 2 Tablespoons chopped green onion or finely diced shallot
  • 1 Tablespoon fresh lime juice
  • ¼ teaspoon ground cumin
  • ½ jalapeno, seeded and minced
  • pinch of sea salt
  • Quesadillas
  • 1 Tablespoon unrefined, cold-pressed, extra-virgin olive oil
  • ¼ cup 2-inch pieces of green onion
  • a few teaspoons unsalted butter or more olive oil
  • 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
  1. Prepare the salsa: combine all ingredients in a bowl.  Cover and refrigerate.
  2. 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.
  3. 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.
  4. Make remaining three quesadillas in the same way, adding a little extra butter to the pan if necessary to prevent sticking.
  5. 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/