Turkey Cranberry Quesadilla

Name: Turkey Cranberry Quesadilla
Yield: makes 1 quesadilla
Ingredients: 3 ounces raw turkey breast strips; Salt and pepper, to taste; Olive oil spray; 1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla; 1 tablespoon jarred or canned cranberry sauce; 1 1/2 ounces (about 3/4 cup) finely shredded 75% light Cheddar cheese (I used Cabot’s); 1 teaspoon seeded and finely chopped jalapeño (optional)

December 9, 2011

I always try to buy jarred cranberry sauce, as it generally lasts longer than canned and tends to contain more natural ingredients. If you can’t find jarred, it’s okay to buy canned because it freezes well. Simply use what you need and then portion out the rest to save in small resealable freezer bags for future use. You can save even more time on this recipe by buying precooked turkey breast strips, though you should be careful they haven’t been cooked in too much fat or have too much added sodium. If you can’t find raw turkey breast strips, ask your butcher to cut a turkey breast or turkey cutlet for you. He or she is likely to do it at no extra charge.

Recipe notes

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