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Roasted Cranberry Quesadillas

Roasted Cranberry Quesadillas


  • 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


  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.

Makes 2 to 4 servings.

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

Recipe and photo credit: Ocean Spray Cranberries, Inc.


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