Roasted Cranberry Quesadillas
- Saturated Fat
- Vitamin A
- Vitamin C
- Vitamin E
per serving (servings: )
2 cups Ocean Spray® Fresh or Frozen Cranberries, chopped
2 tablespoons dark brown sugar
1 tablespoon vegetable oil
1 teaspoon finely chopped orange zest
1/4 teaspoon ground cinnamon
4 ounces cream cheese, softened
4 (8-inch) flour tortillas
1 to 2 tablespoons butter
Maple syrup for decoration and drizzling
Mint sprigs for decoration
Vanilla ice cream, if desired for garnish
Preheat oven to 350 degrees F. Combine cranberries, brown sugar, oil, orange zest 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.
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 serve with ice cream.
Makes 2 to 4 servings.
2008 Ultimate Cranberry Recipe Contest Finalist
Los Angeles, CA