Chicken Quesadilla with Cranberry Salsa

I was so happy to come across this Cooking Light recipe a while back.  Chicken Quesadillas with Cranberry Salsa was a favorite dish of mine at Coyote Grill, a Southwest-inspired restaurant in Kansas City. I had tried to recreate the dish but it just never turned out quite as good.  Then I found this recipe and honestly it is just as good, if not better!

Chicken Quesadillas with Cranberry Salsa
** Adapted from Cooking Light
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Serves 2
Prep/Cook Time: 15 minutes

Salsa
1 c. whole-berry cranberry sauce
1/4 c. chopped fresh cilantro
2 T. chopped green onions
1 T. fresh lime juice
1/2 tsp ground cumin
1 Anjou pear, cored and finely diced
1 jalapeno pepper, seeded and minced

Quesadillas
1/4 c. sliced green onions
3/4 c. shredded light Monterey Jack cheese
4 (8 in. four tortillas)
1 cups chopped cooked chicken (or turkey)

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; saute for about 3 minutes or until tender. Remove onions from the pan.

Reduce heat to medium and coat skillet with cooking spray. Add a tortilla to the pan, top with half the cheese, half the chicken, and half the green onions, and another tortilla.  Cook for about 2 minutes and then carefully flip and cook the other side for an additional 2 minutes are until the cheese is melted.  Repeat with the remaining tortillas.  Cut each quesadilla into 6 wedges and serve with the cranberry salsa.