4 oz fresh or frozen cranberries, chopped (thawed, if frozen)
1 large green pear, diced
4 cloves garlic, minced, divided
Juice of 1 orange
1/2 tsp sea salt, divided
Fresh ground black pepper, to taste
1/2 tsp extra-virgin olive oil
1 tbsp dried rosemary
10 oz ground turkey breast (TIP: Substitute with cooked turkey breast slices, chopped)
8 6-inch corn tortillas
2 oz shredded mozzarella cheese, divided
Prepare salsa: In a medium bowl, combine 2 stalks celery, half of onion, cranberries, pear, 1 clove garlic and orange juice. Season with 1/4 tsp salt and pepper. Set aside.
In a large nonstick skillet, heat oil on medium. Add remaining celery and onion and sauté, stirring occasionally, for 3 minutes. Stir in rosemary, remaining garlic and 1/4 tsp salt and sauté for 2 minutes. Add turkey and cook for 5 minutes, stirring and breaking up turkey with a wooden spoon. With a fine-mesh colander, drain turkey mixture, discarding drippings. Transfer mixture to a large bowl. (If using cooked turkey, add directly to bowl.)
Wipe out skillet and return to medium heat. Working in batches, add tortillas to skillet. Top each with ¼ cup turkey mixture and 1 tbsp cheese and cook, undisturbed, for 3 minutes. With a spatula, gently fold 1 side of each tortilla over to make half-circles. Cook for 1 minute, lightly pressing top of tortillas with spatula, if necessary, to hold its shape. Repeat with remaining tortillas, turkey mixture and cheese. Divide quesadillas among serving plates and serve with salsa.