A Childhood Wrapped in Tortillas
Growing up in a half-Mexican family, absolutely nothing was spared from being wrapped, folded, or tucked into a warm tortilla. It was our universal delivery system—breakfast, lunch, dinner, snacks, you name it. To this day, my 93-year-old father doesn’t eat bread. He’ll happily scoop up beans or scrambled eggs with a torn corn or flour tortilla, as if it were the most natural thing in the world. In our family, it is.
Leftover Cranberry Apple Chutney
I’m not entirely sure what made me think cranberries belonged anywhere near a quesadilla, but curiosity and a leftover jar of my cranberry apple chutney got the better of me one afternoon. My first attempt, made with creamy brie, was a disappointment. The cheese was lovely on its own, but it didn’t stand a chance against the tartness of the cranberries. The balance just wasn’t there.
The Farmers’ Market Epiphany
Sharp cheddar, however, changed everything. Suddenly, the cranberry’s brightness had something bold enough to meet it halfway. The combination was delicious, but something was still missing. It didn’t work with guacamole, and a tomato-based salsa felt all wrong. I needed a sauce that could cut through the richness, brighten the edges, and tie the whole thing together.
The answer came to me while wandering through our farmers’ market, weaving past bundles of fragrant herbs that caught my eye. A vibrant, herby chimichurri—fresh parsley, cilantro, garlic, lime juice, and a little heat—felt like exactly the right accent for my Cheddar & Cranberry Quesadillas. And it was.
Cheddar & Cranberry Quesadillas, a Combo Worth Devouring
When I handed my husband a wedge to taste, he let out an approving sound before reaching for another piece. We stood there—over what was supposed to be my photo shoot—devouring every last quesadilla triangle before I could finish taking the pictures.
These quesadillas are unexpected, a little playful, and one of my favorite ways to use leftover cranberry sauce. They’re sweet, savory, tangy, and completely addictive, especially when dipped into that bright chimichurri. I hope you love them as much as we do.
Cheddar & Cranberry Quesadillas with Chimichurri
Ingredients
For the Quesadillas
- 6 8-inch flour tortillas
- 3 cups grated sharp cheddar
- 1 ½ - 2 cups cranberry–apple chutney or cranberry sauce
- 1 or 2 finely chopped fresh jalapeño optional, for heat
- 1 tablespoon olive oil for the pan
For the Chimichurri Dipping Sauce
- 3/4 cup finely chopped parsley
- 3 tablespoons finely chopped cilantro
- 3 tablespoons finely minced shallot or red onion
- 1 large garlic clove grated
- 1 generous pinch of red pepper flakes
- 6 tablespoons olive oil
- 2 tablespoons lime juice or red wine vinegar
- 3/4 teaspoon honey
- 1/4-1/2 teaspoon salt
- Black pepper to taste
Instructions
Make the Chimichurri
- Gather the ingredients
- In a small bowl, combine parsley, cilantro, shallot, garlic, red pepper flakes, and chili.
- Add olive oil, lime juice, honey, salt, and pepper.
- Stir and let sit at least 10 minutes to soften and deepen in flavor.
Assemble the Quesadillas
- Lay out the 6 tortillas.
- Spread 2–3 tablespoons of cranberry–apple chutney over half of each.
- Sprinkle 1/3 -1/2 cup cheddar over the cranberries.
- If using, sprinkle a teaspoon or two of chopped jalapeño over the cheese.
- Fold the tortilla in half to close.
Cook
- Heat a skillet over medium heat and add a small amount of butter or oil.
- Cook each quesadilla for 2–3 minutes per side, until golden and melty.
- Remove and let rest 1 minute before slicing.
Slice & Serve
- Cut each quesadilla into 3–4 wedges and arrange on a platter.
- Serve with chimichurri on the side for dipping.
Notes
Make-Ahead: Assemble in advance and refrigerate; cook just before serving.
Keep Warm: Hold cooked quesadillas in a 200°F / 90°C oven for up to 30 minutes.
Adjust Heat: Add more jalapeño or a drizzle of adobo for spicier versions.
Nutrition
You may also like:
Cranberry Apple Baked Brie
Tomato Shallot Confit with Whipped Ricotta
Apple Fennel Tart
Discover more from A Nourished Life by Eva Marie
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