Roasted Cranberry Quesadilla |
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Prep Time: 10 Minutes Cook Time: 44 Minutes |
Ready In: 54 Minutes Servings: 4 |
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It's a well known fact I love cranberries. Here another cranberry recipe I came across last year and is courtesy of Ocean Spray. 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 |
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:
1. Preheat oven to 350 degrees F. Combine cranberries, brown sugar, oil, and cinnamon in 11x7-inch baking dish; toss until mixed.
2. Spread mixture evenly in dish and bake for 30 to 40 minutes or until cranberries are tender, stirring occasionally.
3. Set cranberries aside to cool briefly then stir in the orange zest.
4. 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.
5. 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.
6. Cook 3 to 4 minutes or until golden brown, carefully turning once. Add additional butter to skillet if necessary. Cook remaining quesadilla.
7. To serve, cut each quesadilla into 4 wedges. Place on serving plates and drizzle with desired amount of maple syrup.
8. 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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