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 stuff flour tortilla bowls 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.
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Apple Cranberry Quesadillas
- ½ cup pecans
- 8 small flour tortillas (or stand & fill tortillas bowls)
- 1 cup shredded Monterey Jack cheese
- ½ cup apple pie filling
- ½ cup whole berry cranberry sauce
- 2 tablespoons butter
- 1 tablespoon powdered sugar
- ½ teaspoon 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.