Total time: About 15 minutes
Servings: 8 as an appetizer
3/4 cup cranberry sauce
2 to 3 fresh jalapenos, seeded and coarsely chopped (about 3 tablespoons)
1/4 cup chopped cilantro
4 green onions, green part only, thinly sliced
6 tablespoons ( 3/4 stick)
unsalted butter, melted
4 (10-inch) flour tortillas
2 cups diced roast turkey
2 cups grated sharp cheddar
1. Heat the oven to 450 degrees. In a bowl, combine the cranberry sauce, two jalapenos, cilantro and green onions and mix well. Add the other jalapeno if more heat is needed.
2. Use 2 tablespoons of the butter to grease a baking sheet. Lay a tortilla on it. Spread one-half cup of the turkey over one half, then spread 3 tablespoons of the cranberry sauce over the other half. Sprinkle one-half cup of the cheese over the turkey. Fold the tortilla in half and press to seal. Brush the top with melted butter. Repeat with the remaining tortillas and filling.
3. Bake the quesadillas for 5 minutes, or until the cheese is completely melted. Cut each into 4 pieces and serve.
Each serving: 402 calories; 21 grams protein; 29 grams carbohydrates; 2 grams fiber; 22 grams fat; 13 grams saturated fat; 79 mg. cholesterol; 437 mg. sodium.
Copyright © 2013, Los Angeles Times