Rosemary-Scented Turkey Quesadillas with Cranberry Salsa
Rosemary lends these quesadillas subtle pine flavors and an appetizing mint aroma. Our colorful Clean Eating recipe for cranberry salsa adds extra sweetness.
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Ingredients
- 8 stalks celery, minced, divided
- 1 yellow onion, minced, divided
- 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
Preparation
- 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.
Nutrition Information
- Serving Size 2 quesadillas and 1/2 cup salsa
- Calories 345
- Carbohydrate Content 42 g
- Cholesterol Content 65 mg
- Fat Content 10 g
- Fiber Content 7 g
- Protein Content 23 g
- Saturated Fat Content 4 g
- Sodium Content 523 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 1 g
- Polyunsaturated Fat Content 1 g