The salsa is also good on meatless burgers and tofu dogs. Onion-Cranberry Salsa1 1/2 cups finely chopped onion1 Tbs. sugar3 Tbs. fresh lime juice (1 lime)2 Tbs. orange juice1 to 2 Tbs. red wine vinegar1/2 cup finely chopped green or red bell pepper2 Tbs. chopped fresh flat-leaf parsley1 cup canned whole berry cranberry sauce
- 1 Tbs. vegetable oil
- 1 medium green bell pepper, cut into long strips
- 1 cup frozen corn kernels
- 1 cup peeled winter squash (cut in 3/4-inch cubes), such as acorn or kabocha
- 2 or 3 links soy 'sausage,' sliced
- 1/4 inch thick
- 1 tsp. cumin
- 1 tsp. chili powder
- 4 flour tortillas
- 2 cups grated Monterey Jack cheese
Make salsa: In medium bowl, mix onion, sugar and 1/2 teaspoon salt. Let stand 15 minutes. Add remaining salsa ingredients and mix well. Cover and refrigerate until using.
In medium skillet, heat oil over medium heat. Add bell pepper, corn, squash and salt and freshly ground pepper to taste. Cover and cook over medium-low heat until squash is almost tender, about 7 minutes. Stir in "sausage," cumin and chili powder. Cook, stirring occasionally, until heated through, about 5 minutes. Remove from heat.
To assemble quesadillas, lightly coat large skillet with cooking spray. Place 1 tortilla in pan and heat about 30 seconds each side. Spread about one-third warm vegetable mixture over half the tortilla. Sprinkle with some cheese. Fold tortilla in half to enclose filling. Cook quesadilla until cheese is melted, about 1 minute each side. Slide quesadilla onto cutting board and cut into wedges. Repeat process to make remaining quesadillas. Serve with salsa on the side.
Tip: If salsa is too watery, simply spoon off some liquid before serving.
- Calories: 396
- Carbohydrate Content: 49 g
- Cholesterol Content: 34 mg
- Fat Content: 17 g
- Fiber Content: 4 g
- Protein Content: 17 g
- Saturated Fat Content: 8 g
- Sodium Content: 454 mg