Turkey Cranberry Quesadillas

3 ounces raw turkey breast strips Salt and pepper, to taste Olive oil spray
1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla
1 tablespoon jarred or canned cranberry sauce
1 ½ ounces (about ¾ cup) finely shredded 75% light Cheddar cheese (I used Cabot’s)
1 teaspoon seeded and finely chopped jalapeño (optional)

If you can’t find raw turkey breast strips, ask your butcher to cut a turkey breast or turkey cutlet for you.

Preheat the oven to 350°.
In a small bowl, toss the turkey with salt and pepper.
Place a small nonstick skillet over high heat. When hot, lightly mist the pan with spray and add the turkey. Cook the strips, rotating them occasionally, until lightly browned and no longer pink inside, 2 to 4 minutes. Set aside.
Place the tortilla on a small nonstick baking sheet. Using the back of a spoon, spread the cranberry sauce evenly over half the tortilla. Sprinkle half the cheese evenly over the top of the sauce, followed by the turkey, the jalapeño (if desired), and then the remaining cheese. Fold the bare half over the filling. Bake the quesadilla until the cheese is melted, 4 to 7 minutes. Using a spatula, flip it onto a clean, dry cutting board. Slice it into 4 wedges. Transfer the wedges to a serving plate and serve immediately.