Thanksgiving Leftovers: Apple Cranberry Quesadillas

by Lana Stuart on November 20, 2013 · 11 comments

Apple Cranberry Quesadillas @NevrEnoughThyme

One of the biggest feast days of the year is just a little over a week away. Thanksgiving! My most favorite holiday of the year. Sure, there’s a lot of work to get that Thanksgiving day dinner ready, but it’s so worth all the effort. Of course, we’ll have a turkey and our traditional cornbread dressing along with many, many side dishes and lots of delicious desserts. I’ll be posting suggestions for your menu from now until next Wednesday over on Never Enough Thyme’s Facebook page, so be sure to “Like” that page to get all the great recipes.

Once of the very best things about Thanksgiving, other than being with family and friends, is all the leftovers! It seems like we never get tired of turkey sandwiches, turkey tetrazzini, leftover dressing, vegetables, and desserts. It’s delightful to have all those things prepared and just waiting for you in your refrigerator. I always enjoy finding new ways to use them so I was happy to have an opportunity to work with Old El Paso to come up with a unique way to put together Thanksgiving leftovers.

Thanksgiving leftovers - apple pie, cranberry sauce, and pecans

I took some of the things that I typically have leftover from Thanksgiving dinner – apple pie, whole cranberry sauce, and a few pecans – and combined them with flour tortillas to make these truly mouth-watering apple cranberry quesadillas for dessert.

Stand-n-Stuff--Soft-Flour-THave you seen these new Old El Paso Stand ‘n Stuff Flour Tortillas? I love these things! They’re shaped kind of like little boats and they sit upright making it so easy to add the fillings. For this delicious little hand pie, I scooped out the filling from the leftover apple pie and layered it in the tortillas with whole cranberry sauce, Monterey jack cheese, and toasted pecans. You can use other cheeses as well. Cheddar, brie, Swiss, and cream cheese all work well with this recipe, too.

Start by roughly chopping the pecans and toasting them in a dry pan over medium heat for about 5 minutes. Alternately, you can toast them in a 350 degree oven for about 5-6 minutes.  I just went ahead and did them on the stovetop in the same pan that I was going to use for the quesadillas. Less clean up :-)

Layer the tortillas for Apple Cranberry Quesadillas

In each tortilla, layer 1 tablespoon shredded cheese, 1 tablespoon toasted pecans, 1 tablespoon apple pie filling, 1 tablespoon cranberry sauce, and 1 additional tablespoon shredded cheese. Press the tortillas flat.

Cooking apple cranberry quesadillas

Heat a non-stick skillet over medium heat. Add half the butter. Cook half the filled quesadillas about three minutes per side or until golden brown.

Cooking apple cranberry quesadillas

Repeat with remaining butter and quesadillas.

Cut each quesadilla in half. Dust with powdered sugar and a light sprinkle of cinnamon. If desired, serve with a scoop of vanilla ice cream.

Enjoy!

Apple Cranberry Quesadillas
 
Prep time
Cook time
Total time
 
A fantastic use for your Thanksgiving leftovers! Apple pie filling, cranberry sauce, pecans, and jack cheese combine for a delicious treat.
Serves: 8 servings
Ingredients
  • ½ cup pecans
  • 1 package (8-count) Old El Paso Stand ‘n Stuff Flour Tortillas
  • 1 cup shredded Monterey Jack cheese
  • ½ cup apple pie filling
  • ½ cup whole berry cranberry sauce
  • 2 tblsp. butter
  • 1 tblsp. powdered sugar
  • ½ tsp. cinnamon
Instructions
  1. Roughly chop the pecans and toast in a dry pan over medium heat for about 5 minutes.
  2. In each tortilla, layer 1 tablespoon shredded cheese, 1 tablespoon toasted pecans, 1 tablespoon apple pie filling, 1 tablespoon cranberry sauce, and 1 additional tablespoon shredded cheese. Press the tortillas flat.
  3. Heat a non-stick skillet over medium heat. Add half the butter. Cook half the filled quesadillas about three minutes per side or until golden brown. Repeat with remaining butter and quesadillas.
  4. Cut each quesadilla in half. Dust with powdered sugar and a light sprinkle of cinnamon.
Notes
Substitute any favorite cheese in these quesadillas. Swiss, cheddar, cream cheese, and goat cheese are all good choices.

Toasting the pecans is not absolutely necessary but it really brings out their flavor. They can also be toasted in a 350 degree oven instead of on the stove top.

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Nutrition Information
Serving size: 1 quesadilla


I’m required by FTC rules to disclose to my readers that I will be compensated for my work on this post. A girl has to pay the bills, you know. But anything I say here is 100% my own opinion. Always has been, always will be.

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{ 11 comments… read them below or add one }

1 Sues November 20, 2013 at 1:21 pm

What a great idea to use those tortillas for a quesadilla! I loveee Thanksgiving leftovers and this is a fabulous way to enjoy them :)

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2 Lana Stuart November 20, 2013 at 8:58 pm

You should try this, Sues. You’ll be surprised how well the cheese, apple pie filling, and cranberry sauce go together. Amazingly good!

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3 Maria November 20, 2013 at 8:48 pm

Great way to use up the leftovers!

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4 Lana Stuart November 20, 2013 at 8:57 pm

Thanks, Maria!

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5 Deborah November 21, 2013 at 12:25 am

I would have never thought to use those tortillas for quesadillas – what a great idea!

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6 Lana Stuart November 21, 2013 at 8:43 am

It really made adding the filling so easy, Deborah. Thanks for stopping by!

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7 Dina November 21, 2013 at 10:44 am

they sound yummy!

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8 Lana Stuart November 21, 2013 at 9:09 pm

Thanks, Dina! I hope you’ll try them – they’re soooo good.

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9 Miss P November 21, 2013 at 6:30 pm

What a unique idea! I will definitely try this.

Miss P

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10 Lana Stuart November 21, 2013 at 9:09 pm

You’d love these. They taste almost identical to an old-fashioned fried pie!

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11 Terra November 29, 2013 at 5:11 pm

First, I need to find those fun new tortillas. Second, oh my goodness, what an awesome way to use up your leftovers. These quesadillas look soooo delicious, love love this recipe! Hugs, Terra

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