When I found this recipe on Foodgawker a few weeks back for Rosemary Scented Quesadillas, I knew it would be a perfect fall dinner. Cranberry, turkey, rosemary…hmmm yum!
I didn’t think I would end up changing a lot of things, but I did omit quite a few steps to make the process easier so I think this qualifies as one of my originals :) Instead of doing a cranberry salsa on the side, I actually combined the cranberry mixture in with the ground turkey and cooked everything together. The flavor turned out AMAZING – it was like eating a mini Thanksgiving Dinner. Only thing missing was the stuffing!
These are not your average cheesy and greasy quesadillas. They are filling and the ground turkey is such a unique addition – they’re almost more like tacos than quesadillas. I didn’t figure out the calorie content on these, but I would think they’re pretty healthy.
Cranberry Turkey Quesadillas – inspired by Made Famous By
- 3 stalks celery, minced, divided
- 1 small yellow onion, minced, divided
- 1 package of Craisins (about 4 oz)
- 1 large pear, peeled and diced
- 2 tablespoons minced garlic
- Juice 1 orange (divided in halves)
- 1/2 teaspoon olive oil
- 1 tablespoon dried rosemary
- 1lb ground turkey
- 6 low-carb tortillas (6-inch diameter)
- 1 cup of reduced-fat Mexican cheese (divided for 6 tortillas)
- Cooking spray
Let’s Get Cooking:
- In a medium bowl, combine cranberries, celery, onion, pear, garlic and half of the orange juice. Season with salt and pepper to taste.
- In a large nonstick skillet, heat oil on medium for 1 minute. Add cranberry mixture to the skillet and sauté, stirring occasionally for 7-10 minutes.
- Add turkey to the skillet and continue to stir occasionally. Add in rosemary and remaining orange juice and sauté mixture for another 2 minutes.
- Drain turkey mixture using a colander. Transfer mixture back to original medium bowl.
- Carefully wipe out skillet and then return to medium heat. Spray a small amount of cooking spray onto the skillet and then add one tortilla. Top the tortilla with ¼ cup turkey mixture and a few sprinkles of cheese.
- Cook the tortilla for 2-3 minutes until bottom side is slightly browned. With a heatproof spatula, fold 1 side of the tortilla over to make a half-circle (you may need to use the spatula to hold down the top to keep the shape). Cook for 1 more minute.
- Continue process with remaining tortillas and cranberry turkey mixture. Serve immediately!
I did not serve these with anything but when I make these again in the future I may try to add some sort of a mayo or dipping sauce…I don’t think sour cream would be right so I’ll have to work on this for next time :)