Roasted Cranberry Quesadillas

Roasted Cranberry Quesadillas

Roasted Cranberry Quesadillas


    • Fresh Cranberries2 cups
    • Dark brown sugar2 tablespoons
    • Vegetable oil1 tablespoon
    • Finely chopped orange zest1 teaspoon
    • Ground cinnamon1/4 teaspoon
    • Cream cheese4 ounces
    • Flour tortillas4 (8-inch)
    • Butter1 to 2 tablespoons
    • Maple syrup for decoration and drizzling
    • Mint sprigs for decoration
    • Vanilla ice cream
    • Featured Product

      Fresh Cranberries


    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 Michael Cohen Los Angeles, CA