"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Jack Quesadilla Recipe

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This recipe for Jack Quesadilla, by , is from Javis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Javis Denney


# Salsa:
# 1 cup whole-berry cranberry sauce
# 1/4 cup chopped fresh cilantro
# 2 tablespoons chopped green onions
# 1 tablespoon fresh lime juice
# 1/2 teaspoon ground cumin
# 1 Anjou pear, cored and finely diced
# 1 jalapeño pepper, seeded and minced
# Quesadillas:
# Cooking spray
# 1/4 cup (2-inch-thick) slices green onions
# 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
# 8 (8-inch) flour tortillas
# 2 cups chopped cooked turkey
# 1/2 cup fat-free sour cream

* To prepare salsa, combine first 7 ingredients. Cover and chill.
* To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.
* Recoat pan 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 6 wedges. Serve with cranberry salsa and sour cream.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Amount per serving

* Calories: 356
* Calories from fat: 25%
* Fat: 9.7g
* Saturated fat: 4.2g
* Monounsaturated fat: 3.5g
* Polyunsaturated fat: 1.2g
* Protein: 19.4g
* Carbohydrate: 47.8g
* Fiber: 3g
* Cholesterol: 42mg
* Iron: 2.7mg
* Sodium: 372mg
* Calcium: 218mg




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