The salsa is also good on meatless burgers and tofu dogs.
- Onion-Cranberry Salsa
- 1 1/2 cups finely chopped onion
- 1 Tbs. sugar
- 3 Tbs. fresh lime juice (1 lime)
- 2 Tbs. orange juice
- 1–2 Tbs. red wine vinegar
- 1/2 cup finely chopped green or red bell pepper
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 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.
- Serving Size: 6 servings
- 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