Rosemary-Scented Turkey Quesadillas with Cranberry Salsa

Prepare the salsa. In a medium bowl, combine celery, onion, cranberries, pears, garlic and orange juice. Season with salt and a few grinds of pepper. Set aside.

Prepare the quesadillas. In a large nonstick skillet, heat oil on medium for 1 minute. Add celery, onion and garlic and saute, stirring occasionally, for 4 minutes. Add turkey and cook for 5 minutes, stirring and breaking up turkey with a wooden spoon. With a fine-mesh colander, drain turkey mixture. Transfer mixture to a large bowl. Season with rosemary and salt.

Wipe out skillet. Return skillet to medium heat. Working in batches, add tortillas to the skillet. Top each with turkey mixture and 1/2 tablespoon mozzarella cheese and cook undisturbed for 3 minutes. With a heatproof spatula, gently fold 1 side of each tortilla over to make half-circles. Cook for 1 minute, lightly pressing the top of the tortillas with spatula if necessary to hold its shape. Divide quesadillas among serving plates and serve salsa alongside.