Turkey and Spinach Quesadillas with Cranberry Salsa
Servings: 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
- 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.