Grilled Turkey & Cranberry Quesadillas
150 grams Ocean Spray® Wholeberry Cranberry Sauce
60 ml olive oil
60 ml red wine vinegar
1 clove garlic, finely chopped
1 jalapeño pepper, diced
1/2 teaspoon cayenne pepper
450 grams turkey steaks
3-5 tablespoons vegetable oil
8 medium flour tortillas
200 grams Emmental or Gruyère cheese, grated
150 grams cooked stuffing
Mix together the Wholeberry Cranberry Sauce, olive oil, vinegar, garlic, jalapeño and cayenne in bowl; whisk until well mixed. Place turkey in resalable plastic bag; add cranberry mixture. Seal bag and turn to coat. Refrigerate for at least 30 minutes.
Preheat a hot plate or grill to medium-low heat. Cook the turkey for about 6 -8 minutes or until no longer pink inside, turning during cooking. Remove from heat and cut into bite-size pieces; set aside.
Increase hot plate to a high heat. Lightly brush one side of each tortilla with vegetable oil. Place on the griddle, oil side down. Sprinkle with a thin layer of cheese and top evenly with cooked turkey. Add several teaspoons of remaining Wholeberry Cranberry Sauce and the stuffing evenly on each. Top with a little more cheese. Brush another tortilla with more oil and place oil side up over the filling. Flip over and cook for a further 2 to 3 minutes or until cheese is melted and other side is crisped. Repeat with the other tortillas and filling. Serve hot.