Cranberry Jalapeño Cheese Quesadillas (Print Version)
Bright cranberries and jalapeños layered with cheese in toasted quesadillas, ready in under 30 minutes.
# Components:
→ Cranberry-Jalapeño Mix
01 - 1 cup chopped fresh or frozen cranberries
02 - 1 small jalapeño, seeded and finely diced
03 - 2 tablespoons sliced green onions
04 - 2 tablespoons chopped fresh cilantro
05 - 2 tablespoons granulated sugar
06 - 1 tablespoon lime juice
07 - Pinch of salt
→ Cheese Filling
08 - 1 cup softened cream cheese
09 - 1 cup shredded Monterey Jack or mozzarella cheese
→ Quesadillas
10 - 8 small flour tortillas
11 - 2 tablespoons butter or neutral oil for cooking
# Method:
01 - Combine cranberries, jalapeño, green onions, cilantro, sugar, lime juice, and salt in a medium mixing bowl. Stir thoroughly and let stand for 10 minutes to blend flavors.
02 - In a separate bowl, blend cream cheese with shredded cheese until smooth and homogeneous.
03 - Arrange four tortillas on a clean surface. Spread an even layer of cheese mixture over each tortilla.
04 - Distribute the cranberry-jalapeño mixture evenly on top of the cheese layer.
05 - Place a second tortilla over each topped tortilla and press gently to seal edges.
06 - Heat a large skillet or griddle over medium heat. Add a small amount of butter or oil. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese melts.
07 - Transfer cooked quesadillas to a cutting board, let rest for 1 minute, cut into wedges, and serve warm.
# Expert Advice:
01 -
- Perfect balance of sweet, spicy, and creamy in every bite
- Quick and easy vegetarian snack for parties or weeknights
02 -
- This dish contains dairy and gluten; check cheese and tortilla packaging for allergen information.
- Great served with sour cream or extra cilantro for added freshness.
03 -
- For more heat, use two jalapeños or leave some seeds in.
- Swap Monterey Jack for cheddar or goat cheese for a tangier flavor.