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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Thanksgiving leftovers: Grilled Cranberry and Cheese Quesadilla with Pickled Jalapeño

November 30th, 2015 · No Comments · Allergies, Brooklyn, Brunch, Christmas, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Greenport, Grilling, Holiday, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Snack, Thanksgiving, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Turkey Cranberry Quesadilla

Photo by: Real Mom Kitchen

Thanksgiving has come and gone but, in the spirit of the holiday, it’s important to make sure none of the remnants go wasted. Cranberry sauce is versatile and can be used as a sweet or savory condiment: and what better than in a spicy quesadilla for a simple and satisfying meatless Monday.  Accompanied by some tequila or local beer from Greenport Harbor Brewing Co., it will make for a festive evening

Ingredients
1/2 cup leftover cranberry sauce
1 minced pickled or fresh jalapeño (serve additional on the side for spice lovers)
6 whole wheat tortillas
Any and all leftover cheeses from your party tray, sliced or shredded (I recommend goat cheese from Catapano Dairy Farm or McCadam’s award winning cheddar and muenster)

Combine the leftover cranberry sauce and minced jalpeno, then spread over one half of a tortilla. Lay cheese of choice over the cranberry sauce and fold the other half of the tortilla over. Heat a sandwich press or a grill pan over high heat, then grill the quesadillas for about 2-3 minutes on each side, until cheese is melted and tortilla is golden brown.

Cut each quesadilla into 3 pieces and serve hot with a green salad and your favorite guacamole recipe.

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