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Cranberries

Quesadillas with Cranberry Jalapeño Sauce

Sweet and tart cranberries transform into a spicy jalapeño sauce for these cheesy quesadillas.

The Wow Factor

To really ramp up your presentation, reserve 1 tbsp of the cranberry sauce and lightly combine with sour cream to create marbleized peaks that look and taste amazing.

Servings
4

Ingredients

Sauce

  • 1 tsp avocado oil
  • 1 shallot, diced
  • 1 10-oz. bag cranberries (thawed if frozen)
  • 1 jalapeño chile pepper, seeded and minced
  • 1 tsp lime zest + 1 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1 green apple, cut into 1/4-inch cubes
  • 1/4 cup raw honey

Quesadillas

  • 6 7- to 8-inch tortillas (corn or grain-free almond flour tortillas)
  • 2 2/3 cups shredded sharp cheddar cheese
  • 1 tbsp avocado oil, divided
  • optional toppings: sour cream, cilantro, sliced avocado

Preparation

1. Prepare sauce: In a medium saucepan, heat oil on medium. Add shallot and sauté until soft,
2 minutes. Add cranberries, jalapeño, lime zest, lime juice, cumin and salt.
Bring to a boil, then reduce heat to medium-low and cook, stirring
occasionally, until cranberries burst and sauce thickens, about 6 minutes. Stir in apple and honey and cook for 2 minutes. Transfer to a bowl and let sit for 10 minutes (sauce will thicken as it cools).

2. Prepare quesadillas: Spread
one-third of the sauce over 1 tortilla. Sprinkle with about one-third of cheese and top with a second tortilla to make 1 quesadilla. Repeat to assemble a total of 3 quesadillas.

3. Preheat oven to 200ºF. Warm a large skillet over medium heat. Brush 1 tsp oil over skillet. Place 1 quesadilla in skillet. Cook until
golden, about 2 to 4 minutes. Flip and cook until golden on the other side, 1 to 2 minutes. Place on baking sheet in oven to keep warm; repeat for remaining quesadillas. Cut quesadillas into quarters and serve with toppings, if desired.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 701
  • Carbohydrate Content 72 g
  • Cholesterol Content 75 mg
  • Fat Content 35 g
  • Fiber Content 12 g
  • Protein Content 27 g
  • Saturated Fat Content 16 g
  • Sodium Content 769 mg
  • Sugar Content 25 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 3 g