Jack Quesadillas with Cranberry Salsa
Elevate your quesadilla game with these Jack Quesadillas with Cranberry Salsa—an irresistible fusion of savory and sweet with a touch of zing. Perfectly golden flour tortillas encase gooey Monterey Jack cheese, creating a satisfying, cheesy bite, while the star of the dish—homemade cranberry salsa—adds a vibrant twist. Bursting with fresh cranberries, citrusy orange juice, honey, and a hint of heat from jalapeño, this salsa strikes the perfect balance of tangy, sweet, and spicy. Finished with fresh cilantro and lime for a refreshing kick, it pairs beautifully with the rich, melty quesadillas. Ideal as a festive appetizer, quick weeknight dinner, or party favorite, this recipe delivers bold flavors in just 25 minutes. Serve with a dollop of salsa on top or on the side for the ultimate dipping experience!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 2 cups Monterey Jack cheese (shredded)
- 1 cup Fresh cranberries
- 0.25 cup Orange juice
- 2 tablespoons Honey
- 1 piece Jalapeño (seeded and finely chopped)
- 2 tablespoons Fresh cilantro (chopped)
- 0.25 cup Red onion (finely diced)
- 2 tablespoons Butter (for cooking)
- 0.5 teaspoon Salt
- 1 piece Lime (juiced)
Instructions
In a small saucepan over medium heat, combine fresh cranberries, orange juice, honey, and salt. Cook for about 5-7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
Remove the cranberry mixture from the heat and allow it to cool. Once cooled, stir in the diced jalapeño, red onion, cilantro, and lime juice to create the cranberry salsa. Set the salsa aside.
Heat a large non-stick skillet or griddle over medium heat. Lightly butter one side of a tortilla and place it butter-side down in the skillet.
Sprinkle 1/2 cup of shredded Monterey Jack cheese evenly over the tortilla. Place another tortilla on top and butter the top side lightly.
Cook the quesadilla for 2-3 minutes on each side, or until golden brown and the cheese is fully melted. Repeat with the remaining tortillas and cheese to make four quesadillas total.
Once cooked, transfer the quesadillas to a cutting board and slice them into wedges.
Serve the warm quesadilla wedges alongside the cranberry salsa for dipping or spooning on top. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 42.5 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1870 mg | 144% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
