Roasted Cranberry Quesadilla
- Ready In:
- 54mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 2 cups fresh cranberries or 2 cups frozen cranberries, coarsely chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon vegetable oil (I used sunflower oil)
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon grated orange zest
-
Quesadillas
- 4 ounces cream cheese, softened
- 4 (8 inch) flour tortillas
- 1 -2 tablespoon butter
- maple syrup, for drizzling (the real stuff not imitation maple syrup!)
- fresh mint sprig
- vanilla ice cream (optional) or whipped cream (optional)
directions
- Preheat oven to 350 degrees F. Combine cranberries, brown sugar, oil, and cinnamon in 11x7-inch baking dish; toss until mixed.
- Spread mixture evenly in dish and bake for 30 to 40 minutes or until cranberries are tender, stirring occasionally.
- Set cranberries aside to cool briefly then stir in the orange zest.
- To assemble quesadillas, spread 1/4 of the cream cheese over each tortilla almost to edges. Top 2 of the tortillas evenly with roasted cranberry mixture. Place remaining 2 tortillas cheese side down over cranberry mixture.
- Melt 1 tablespoon of the butter in large heavy skillet over medium heat. Place 1 of the quesadillas in skillet, pressing down firmly with metal spatula.
- Cook 3 to 4 minutes or until golden brown, carefully turning once. Add additional butter to skillet if necessary. Cook remaining quesadilla.
- To serve, cut each quesadilla into 4 wedges. Place on serving plates and drizzle with desired amount of maple syrup.
- Garnish with mint and if desired, serve with a scoop of ice cream or dollop of whipped cream. (NOT Cool Whip!).
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RECIPE SUBMITTED BY
COOKGIRl
United States