Rosemary-Scented Turkey Quesadillas with Cranberry Salsa

• 2 stalks Celery
• 1/2 whole Onion
• 4 ounces, weight Fresh Or Frozen Cranberries
• 1 clove Garlic
• 2 whole Green Pears
• 1 whole Orange, Juiced
• 1/4 teaspoons Sea Salt
• 1 teaspoon Ground Black Pepper
• 1/2 teaspoons Extra Virgin Olive Oil
• 6 stalks Celery
• 1/2 whole Onion
• 3 cloves Garlic
• 1 pound Ground Turkey Breast
• 1 Tablespoon Dried Rosemary
• 1/4 teaspoons Sea Salt
• 15 whole Corn Tortillas
• 6 ounces, weight Shredded Mozzarella Cheese

1. Prepare the salsa.
2. In a medium bowl, combine celery, onion, cranberries, pears, garlic and orange juice.
3. Season with salt and a few grinds of pepper.
4. Set aside.
5. Prepare the quesadillas.
6. In a large nonstick skillet, heat oil on medium for 1 minute.
7. Add celery, onion and garlic and saute, stirring occasionally, for 4 minutes.
8. Add turkey and cook for 5 minutes, stirring and breaking up turkey with a wooden spoon.
9. With a fine-mesh colander, drain turkey mixture.
10. Transfer mixture to a large bowl.
11. Season with rosemary and salt.
12. Wipe out skillet.
13. Return skillet to medium heat.
14. Working in batches, add tortillas to the skillet.
15. Top each with turkey mixture and 1/2 tablespoon mozzarella cheese and cook undisturbed for 3 minutes.
16. With a heatproof spatula, gently fold 1 side of each tortilla over to make half-circles.
17. Cook for 1 minute, lightly pressing the top of the tortillas with spatula if necessary to hold its shape.
18. Divide quesadillas among serving plates and serve salsa alongside.

stalks celery, onion, cranberries, clove garlic, orange, salt, ground black pepper, olive oil, stalks celery, onion, garlic, ground turkey, rosemary, salt, corn tortillas, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/rosemary-scented-turkey-quesadillas-with-cranberry-salsa/ (may not work)