Apple Cranberry Quesadillas – make a fun, fruit-filled apple cranberry dessert quesadilla from your Thanksgiving leftovers!
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.
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.
A Novel Use for Thanksgiving Leftovers
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.
For this delicious little hand pie, I scooped out the filling from the leftover apple pie and layered it in flour 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.
How to Make Apple Cranberry Quesadillas
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 :-)
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. (I used the stand and fill tortillas from Old El Paso. It made the assembly really easy.)
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.
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.
More Thanksgiving Leftover Recipes on Never Enough Thyme:
Thanksgiving Leftovers Recipes from Other Bloggers:
- Thanksgiving Leftover Pizza from The Naptime Chef
- 7 Leftover Thanksgiving Turkey Panini from Panini Happy
- Turkey, Veggie Tray, and Barley Soup from The Chic Life
- Turkey Noodle Casserole from Food Wishes
- Thanksgiving Leftover Remake – Poutine from Farm Fresh Feasts
Like This Recipe? Pin It!
- 1/2 cup pecans
- 8 small flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup apple pie filling
- 1/2 cup whole berry cranberry sauce
- 2 tblsp. butter
- 1 tblsp. powdered sugar
- 1/2 tsp. cinnamon
- Roughly chop the pecans and toast in a dry pan over medium heat for about 5 minutes.
- 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.
- 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.
- Cut each quesadilla in half. Dust with powdered sugar and a light sprinkle of cinnamon.
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.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 412 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 20mg Sodium: 350mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 3g Sugar: 29g Sugar Alcohols: 0g Protein: 9g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post: