Rosemary-Scented Turkey Quesadillas with Cranberry Salsa

A twist on seasonal fare:
(serves 4)

10 oz. ground turkey, or rotisserie chicken*, chopped
8 stalks celery, finely chopped, divided
1 sweet* white onion, finely chopped, divided
4 oz. fresh cranberries, chopped
1 large green  pear, diced
4 cloves of garlic, minced, divided
Juice of one orange
1/2 t. sea salt, divided
Fresh ground pepper to taste
1/2 t. EVOO
1 & 1/2 T. fresh rosemary, finely chopped
8 6" white flour soft* tortillas
2 oz. shredded mozzarella, divided

In a medium bowl, combine quarter of celery, half of onion, cranberries, pear, quarter of garlic, and orange juice. Season with 1/4 t. salt and pepper. Set aside. In a large nonsitck skillet, heat oil on medium. Add remaining celery and onions, and saute, stirring occasionally, for 3 mins. Stir in rosemary, remaining garlic and 1/4t. salt, and saute for 2 mins. Add turkey and cook for 5 mins, stirring and breaking up with a wooden spoon. With a fine mesh colander, drain turkey mixture, discarding drippings. Transfer mixture to a large bowl. Wipe out skillet and return to medium heat. Working in batches, add tortillas to skillet. Top each with turkey mixture and cheese, dividng evenly, and cook, undisturbed, for 3 mins. With a heat-proof spatula, gently fold 1 side of each tortilla over to form half-circles. Cook for 1 min., lightly pressing top of tortillas with spatula, if necessary to hold its shape. Repeat with remaining tortillas, turkey mixture and cheese. Divide quesadillas amoung serving plates (slice with a pizza cutter), and serve with salsa.

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MM