# Components:
→ Cranberry-Jalapeño Mix
01 - 1 cup fresh or frozen cranberries, chopped
02 - 1 small jalapeño, seeded and finely diced
03 - 2 tablespoons green onions, finely sliced
04 - 2 tablespoons fresh cilantro, chopped
05 - 2 tablespoons granulated sugar
06 - 1 tablespoon lime juice
07 - Pinch of salt
→ Cheese Filling
08 - 1 cup cream cheese, softened
09 - 1 cup shredded Monterey Jack or mozzarella cheese
→ Quesadillas
10 - 8 small flour tortillas
11 - 2 tablespoons unsalted butter or neutral oil, for cooking
# Method Steps:
01 - In a medium bowl, thoroughly combine chopped cranberries, diced jalapeño, sliced green onions, chopped cilantro, granulated sugar, lime juice, and a pinch of salt. Allow the mixture to rest for 10 minutes to develop flavor.
02 - In a separate bowl, blend softened cream cheese with shredded Monterey Jack or mozzarella until smooth and evenly mixed.
03 - Lay out 4 tortillas on a flat surface. Evenly spread a generous layer of cheese mixture onto each tortilla.
04 - Top the cheese layer with an equal portion of cranberry-jalapeño blend, spreading to the edges.
05 - Place a second tortilla on top of each, pressing gently to adhere and seal.
06 - Heat a large skillet or griddle over medium heat. Add a small amount of butter or oil. Cook each assembled quesadilla 2 to 3 minutes per side, until golden brown and the cheese is melted.
07 - Transfer cooked quesadillas to a cutting board. Let rest for 1 minute, cut into wedges, and serve warm.
