Apple Cranberry Quesadillas
A fantastic use for your Thanksgiving leftovers! Apple pie filling, cranberry sauce, pecans, and jack cheese combine for a delicious treat.
Servings 8 quesadillas
- ½ cup pecans
- 8 small 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
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.
Serving: 1g | Calories: 412kcal | Carbohydrates: 61g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 20mg | Sodium: 350mg | Fiber: 3g | Sugar: 29g