Apple Cranberry Quesadillas

A fantastic use for your Thanksgiving leftovers! Apple pie filling, cranberry sauce, pecans, and jack cheese combine for a delicious treat.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings quesadillas

Calories 256kcal

Author Lana Stuart

Ingredients

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

Instructions

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.

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.

Nutrition