Roasted Cranberry Quesadillas

Yield: 2 to 4 servings

Ingredients

• 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 drizzling
• Mint sprigs
• Vanilla ice cream, if desired

Instructions

1. Heat oven to 350 degrees F.
2. Combine cranberries, brown sugar, oil, orange zest and cinnamon in 11 x 7 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.
3. 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.
4. Melt 1 tablespoon of the butter in large heavy skillet over medium heat.
5. Place 1 of the quesadillas in skillet, pressing down firmly with metal spatula. Cook for 3 to 4 minutes or until golden brown, carefully turning once. Add additional butter to skillet if necessary.
6. Cook remaining quesadilla.
7. To serve, cut each quesadilla into 4 wedges.
8. Place on serving plates and drizzle with desired amount of maple syrup.
9. Garnish with mint and serve with ice cream.

Attribution

Recipe and photo used with permission from: Ocean Spray

2008 Ultimate Cranberry Recipe Contest Finalist Michael Cohen, Los Angeles, CA