Best Turkey Quesadillas With Cranberry Salsa Recipes

THANKSGIVING QUESADILLA

Thanksgiving Quesadilla image

Turkey and cranberry quesadillas. You can use any cheese in place of the Cheddar cheese, if desired. To flip the quesadilla, place a plate over the skillet and turn the skillet over; slide quesadilla back into skillet!

Provided by Gevans

Categories 100+ Everyday Cooking Recipes

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

2 flour tortillas
½ cup shredded Cheddar cheese
¼ pound shredded cooked turkey meat
2 tablespoons cranberry sauce
½ jalapeno pepper, seeded and minced
1 green onion, sliced
2 tablespoons chopped fresh cilantro, or to taste

Steps:

Heat a skillet over medium heat. Place 1 tortilla in the skillet and top with 1/2 of the Cheddar cheese, turkey, cranberry sauce, jalapeno pepper, green onion, and remaining Cheddar cheese, respectively. Place remaining tortilla over the top.
Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 11.6 g, Cholesterol 26.4 mg, Fat 5.9 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 3 g, Sodium 165.1 mg, Sugar 2.2 g

TURKEY QUESADILLAS

Turkey Quesadillas image

Loaded with garden-fresh vegetables, this Mexican specialty is sure to be popular with the whole family. Plus, it's a snap to prepare on a busy weeknight.

Provided by Taste of Home

Categories Appetizers Dinner

Time 20m

Yield 4 quesadillas (8 wedges each).

Number Of Ingredients 15

Ingredients

1 pound lean ground turkey
1 cup chopped red onion
1 to 2 garlic cloves, minced
2 cups julienned zucchini
1 cup salsa
1 cup frozen corn
1 cup julienned sweet red pepper
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 flour tortillas (8 inches)
2 cups shredded reduced-fat Mexican cheese blend

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.

Nutrition Facts : Calories 179 calories, Fat 7g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 388mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges