Save A vibrant fusion of sweet, tart cranberries and spicy jalapeños, layered with creamy cheese and pressed between crispy tortillas for an irresistible appetizer or snack.
I first created these quesadillas for a holiday party, and they disappeared from the platter almost instantly. Everyone loved the burst of sweet cranberry and the touch of heat in every bite!
Ingredients
- Cranberry-Jalapeño Mix: 1 cup fresh or frozen cranberries, chopped; 1 small jalapeño, seeded and finely diced; 2 tablespoons green onions, finely sliced; 2 tablespoons fresh cilantro, chopped; 2 tablespoons sugar; 1 tablespoon lime juice; Pinch of salt
- Cheese Filling: 1 cup cream cheese, softened; 1 cup shredded Monterey Jack or mozzarella cheese
- Quesadillas: 8 small flour tortillas; 2 tablespoons butter or neutral oil, for cooking
Instructions
- Make the Cranberry-Jalapeño Mix:
- In a medium bowl, combine cranberries, jalapeño, green onions, cilantro, sugar, lime juice, and salt. Mix well and let sit for 10 minutes to allow flavors to meld.
- Prepare the Cheese Filling:
- In another bowl, mix cream cheese and shredded cheese until well combined.
- Assemble the Quesadillas:
- Lay out 4 tortillas. Spread a generous layer of the cheese mixture over each. Spoon the cranberry-jalapeño mix evenly over the cheese layer. Top each with another tortilla, pressing gently to seal.
- Cook:
- Heat a large skillet or griddle over medium heat. Add a little butter or oil. Cook each quesadilla for 2–3 minutes per side, until golden brown and cheese is melted.
- Serve:
- Remove to a cutting board, let rest for 1 minute, then cut into wedges and serve warm.
Save Making these quesadillas is now a family tradition during autumn gatherings. We love to top them with fresh cilantro and share them while everyone reminisces.
Required Tools
Mixing bowls, cutting board and knife, skillet or griddle, spatula
Allergen Information
Contains dairy (cream cheese, shredded cheese, butter) and gluten (flour tortillas). Always check cheese and cream cheese packaging for potential allergens.
Nutritional Information (per serving)
Calories: 320, Total Fat: 17 g, Carbohydrates: 32 g, Protein: 9 g
Save These quesadillas are an appetizer that always impresses—serve them warm and watch them vanish!
Common Questions
- → Can I use dried cranberries instead of fresh or frozen?
Yes, but rehydrate them in warm water first. Fresh or frozen cranberries provide more tartness and texture.
- → What cheese works best for these quesadillas?
Monterey Jack melts smoothly with a mild flavor, while mozzarella offers stretch. Cheddar or goat cheese adds tang.
- → How do I make the quesadillas extra crispy?
Use butter or neutral oil, and cook on medium heat to ensure the tortillas turn golden without burning.
- → Is there a way to make these spicier?
Leave some seeds in the jalapeño or double the amount for added heat. You can also try serrano peppers.
- → What toppings pair well with these quesadillas?
Sour cream, extra cilantro, sliced jalapeños, or a squeeze of lime complement the sweet and spicy flavors.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Use vegetarian cheese as needed for strict dietary preferences.