Rosemary-Scented Turkey Quesadillas with Cranberry Salsa

Made Famous By:  Clean Eating

As promised here is the recipe that I was telling everyone about on Facebook.  It is one of the recipes that I am testing for Clean Eating Magazine.  Every recipe that I have tried has been nothing short of amazing.  Don't you feel special that you are going to get the recipe before it is out on the shelves??  Hey it is the small things in life that make it fun.  :)  

These little quesadillas have been my fAvOrItE!!!  They were gone in a flash with my family asking for more.  When you pare the quesadillas with the Cranberry Salsa.....OH MY WORD......PAR-TAY in your MOUTH!!!  My kids went crazy and my hubby went crazy over just how good these were.  Exaggerating, I am not!!  Make these tonight!!

PS  You can check me out in the August/September issue of Clean Eating Magazine on page 67.  Woo Hoo!!

Rosemary-Scented Turkey Quesadillas with Cranberry Salsa

8 Stalks celery, minced, divided

1 yellow onion,  minced, divided

4 oz fresh or frozen cranberries, chopped (thawed, if frozen

   **I used crasins**

2 large pears, peeled and diced

4 cloves garlic, minced, divided

Juice 1 orange

1/2 tsp sea salt, divided

Fresh ground black pepper, to taste

1/2 tsp extra-virgin olive oil

1 TBS dried rosemary

1lb ground turkey 

8-15 corn tortillas (6-inch diameter)

2-6oz shredded mozzarella cheese, divided

INSTRUCTIONS:

ONE: Prepare salsa: In a medium bowl, combine 2 stalks celery, ½ onion, cranberries, pear, 1 clove garlic and orange juice. Season with ¼ tsp salt and a few grinds of pepper. Set aside.

TWO: In a large nonstick skillet, heat oil on medium for 1 minute. Add remaining celery and onion and sauté, stirring occasionally, for 3 minutes. Stir in rosemary and remaining garlic and ¼ 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. Transfer mixture to a large bowl.

THREE: Wipe out skillet. Return skillet to medium heat. Working in batches, add tortillas to skillet. Top each with ¼ cup turkey mixture and 1/2 tbsp cheese and cook undisturbed for 3 minutes. With a heatproof 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. Divide quesadillas among serving plates and serve ½ cup salsa alongside.