Save A vibrant fusion of sweet, tart cranberries and spicy jalapeños, layered with creamy cheese and pressed between crispy tortillas for an irresistible appetizer or snack.
I first made these quesadillas for a family game night, and everyone kept reaching for more. The blend of cranberries with jalapeños is exciting and unique, turning a humble quesadilla into a standout appetizer.
Ingredients
- Cranberry-Jalapeño Mix: 1 cup fresh or frozen cranberries, chopped; 1 small jalapeño, seeded and finely diced; 2 tablespoons green onions, finely sliced; 2 tablespoons fresh cilantro, chopped; 2 tablespoons sugar; 1 tablespoon lime juice; pinch of salt
- Cheese Filling: 1 cup cream cheese, softened; 1 cup shredded Monterey Jack or mozzarella cheese
- Quesadillas: 8 small flour tortillas; 2 tablespoons butter or neutral oil, for cooking
Instructions
- Prepare Cranberry-Jalapeño Mix:
- In a medium bowl, combine cranberries, jalapeño, green onions, cilantro, sugar, lime juice, and salt. Mix well and let sit for 10 minutes to allow flavors to meld.
- Mix Cheese Filling:
- In another bowl, mix cream cheese and shredded cheese until well combined.
- Layer Tortillas:
- Lay out 4 tortillas. Spread a generous layer of the cheese mixture over each.
- Add Cranberry Mixture:
- Spoon the cranberry-jalapeño mix evenly over the cheese layer.
- Top & Seal:
- Top each with another tortilla, pressing gently to seal.
- Cook Quesadillas:
- Heat a large skillet or griddle over medium heat. Add a little butter or oil. Cook each quesadilla for 2–3 minutes per side, until golden brown and cheese is melted.
- Serve:
- Remove to a cutting board, let rest for 1 minute, then cut into wedges and serve warm.
Save We love slicing these quesadillas and sharing them straight from the skillet while chatting around the kitchen island. They always disappear quickly and make for a memorable snack at family gatherings.
Required Tools
Mixing bowls, cutting board and knife, skillet or griddle, and spatula are all you need to whip up this recipe.
Allergen Information
This recipe contains dairy (cream cheese, shredded cheese, butter) and gluten (flour tortillas). Always check the packaging for specific allergens.
Nutritional Information
Each serving contains approximately 320 calories, 17 g total fat, 32 g carbohydrates, and 9 g protein.
Save Serve these warm for best flavor and enjoy with friends. Every bite has just the right balance of sweet, smoky, and spicy.
Recipe FAQ Section
- → How can I make the quesadillas spicier?
Increase the number of jalapeños or leave some seeds in for extra heat. You can also add a dash of hot sauce to the cranberry mixture if you prefer more kick.
- → Can I substitute a different cheese?
Yes, try cheddar for a sharper taste or goat cheese for a tangy twist. Any good melting cheese works well for creamy texture.
- → What can I serve alongside these quesadillas?
Sour cream, extra cilantro, or guacamole pair beautifully. A fresh salad or salsa also complements the flavors nicely.
- → Are these suitable for vegetarians?
Absolutely! All ingredients are vegetarian, including the cheese blend and cranberries, making them a great option for meat-free gatherings.
- → What’s the secret to perfectly crisp tortillas?
Use butter or neutral oil in the skillet, and cook on medium heat until golden on both sides. Letting them rest before cutting helps maintain crispness.
- → Can I prepare the filling ahead of time?
Yes, both cranberry-jalapeño and cheese mixtures keep well in the fridge. Assemble and cook the quesadillas when ready to serve.