Turkey Quesadillas with Cranberry Salsa

I've learned to love the marriage of savory with sweet. Mango chutney, pineapple salsa, it's all good and this recipe follows the same idea.

It's a great meal to make up when you're in a hurry and it's especially handy if you have leftover turkey and cranberry sauce--say, after Thanksgiving or something?

My kids were nervous at first, they like salsa but they're suspicious of the sweet and savory thing so I didn't give them any kind of a choice in the matter but dished up the plates at the stove and served them myself. Otherwise, they wouldn't have tried the salsa on it. Once they tried it they liked it--the younger two especially, because the older two are pickier eaters.

It got good reviews all around and I'd definitely whip it up next time we've got leftover turkey.

1 14-ounce can whole-berry cranberry sauce
1/3 cup chopped fresh cilantro
3 tablespoons chopped green onions
2 tablespoon fresh lime juice
3/4 teaspoon ground cumin
1 small 4-ounce can diced chilies

For quesadillas:
Cooking spray
1/4 cup sliced green onions
12 ounces shredded Monterey Jack cheese
12 flour tortillas
salt and pepper
3 cups chopped cooked turkey
1 cup fat-free sour cream

To prepare salsa, combine ingredients and set aside.

Divide onions, cheese and turkey among six of the tortillas, salt and pepper to taste. Top with remaining tortillas.

Heat large nonstick skillet over medium high heat and coat with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into wedges and serve topped with cranberry salsa and sour cream.

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