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.
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.
Have 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 :-)
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. If desired, serve with a scoop of vanilla ice cream.
Enjoy! 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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Substitute any favorite cheese in these quesadillas. Swiss, cheddar, cream cheese, and goat cheese are all good choices.
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.
Other Thanksgiving leftovers recipes you might enjoy from around the internet:
- Thanksgiving Leftovers Monte Cristo Sandwich from Family Fresh Cooking
- Thanksgiving Leftover Pizza from The Naptime Chef
- Thanksgiving Leftovers Torta from Artisan Bread in 5
- 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
What I was up to…
- One year ago: Apple-Cranberry Salad
- Two years ago: Thanksgiving Menu Planning
- Three years ago: Baked Fruit
- Four years ago: Sausage-Potato Hash