Cheddar & Cranberry Quesadillas with Chimichurri

Course: Appetizer

Cuisine: Mexican-American

Keyword: Cheese and cranberry quesadilla, Quesadilla recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: quesadillas

Calories: 552kcal

These Cheddar & Cranberry Quesadillas are a playful twist on a classic—sweet, savory, tangy, and surprisingly addictive. Sharp cheddar melts into cranberry chutney for the perfect balance of richness and brightness, while a vibrant chimichurri adds fresh, herbal contrast. Quick to make and bursting with bold flavor, they’re ideal for using up leftover cranberry sauce or elevating an easy weeknight meal.

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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

Entertaining Tips
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.

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