1. In small saucepan, cook and stir cranberries and sugar over medium heat 10 minutes or until slightly thickened and most cranberries popped; remove from heat and stir in lime zest.
2. Spread wraps with cheese; top 2 wraps with cranberry sauce, jalapeño, turkey, and remaining wraps, cheese side down.
3. In 2 batches, spray large skillet with cooking spray; add 1 quesadilla and spray top with cooking spray. Cook over medium-low heat 5 minutes or until golden brown on both sides, turning once. Cut each into 6 wedges; serve with lime wedges, if desired.
(Optional) Dietitian’s Tip: Up the fiber by adding more vegetables to the quesadillas. Try using leftovers from Thanksgiving like shredded Brussels sprouts and chopped green beans!
- 10 g Fat
- 87 mg Cholesterol
- 357 mg Sodium
- 20 g Carbohydrates
- 8 g Fiber
- 5 g Sugars
- 3 g Added Sugars
- 30 g Protein
Shop Ingredients
Nutritional Information
- 10 g Fat
- 87 mg Cholesterol
- 357 mg Sodium
- 20 g Carbohydrates
- 8 g Fiber
- 5 g Sugars
- 3 g Added Sugars
- 30 g Protein
Directions
1. In small saucepan, cook and stir cranberries and sugar over medium heat 10 minutes or until slightly thickened and most cranberries popped; remove from heat and stir in lime zest.
2. Spread wraps with cheese; top 2 wraps with cranberry sauce, jalapeño, turkey, and remaining wraps, cheese side down.
3. In 2 batches, spray large skillet with cooking spray; add 1 quesadilla and spray top with cooking spray. Cook over medium-low heat 5 minutes or until golden brown on both sides, turning once. Cut each into 6 wedges; serve with lime wedges, if desired.
(Optional) Dietitian’s Tip: Up the fiber by adding more vegetables to the quesadillas. Try using leftovers from Thanksgiving like shredded Brussels sprouts and chopped green beans!