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 information
Yield
makes 1 quesadilla
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
In a small bowl, toss the turkey with salt and pepper.
Step 3
Place a small nonstick skillet over high heat. When hot, lightly mist the pan with spray and add the turkey. Cook the strips, rotating them occasionally, until lightly browned and no longer pink inside, 2 to 4 minutes. Set aside.
Step 4
Place the tortilla on a small nonstick baking sheet. Using the back of a spoon, spread the cranberry sauce evenly over half the tortilla. Sprinkle half the cheese evenly over the top of the sauce, followed by the turkey, the jalapeño (if desired), and then the remaining cheese. Fold the bare half over the filling. Bake the quesadilla until the cheese is melted, 4 to 7 minutes. Using a spatula, flip it onto a clean, dry cutting board. Slice it into 4 wedges. Transfer the wedges to a serving plate and serve immediately.
nutrition information
Step 5
Calories: 318
Step 6
Protein: 38g
Step 7
Carbohydrates: 30g
Step 8
Fat: 6g
Step 9
Saturated Fat: 2g
Step 10
Cholesterol: 49mg
Step 11
Fiber: 2g
Step 12
Sodium: 517mg
