Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Cranberry-Jalapeño Sauce Gives This Quesadilla Something Extra

Gussy up your quesadilla with a sweet-tart-spicy moment

Get access to everything we publish when you sign up for Outside+ Join today!.

Look, we love a quesadilla, no matter how humble. But there’s nothing wrong with gussying one up from time to time, too. Here we went for a zippy cranberry-jalapeño sauce for a bit of sweet-tangy-spicy to cut through the cheese and crema. If you find yourself with extra sauce, try it on a breakfast biscuit sandwich – or really on anything at all. The recipe calls for cheddar cheese, but of course you could use your favorite dairy or non-dairy variety.

More Related Recipes to Try Next:
Vegan Chilaquiles
Chickpea Salad
Vegan Mac and Cheese with Soy Chorizo

Quesadilla with Cranberry-Jalapeño Sauce




  • 1 tsp avocado oil
  • 1 shallot, diced
  • 1 10-oz. bag cranberries (thawed if frozen)
  • 1 jalapeño chile pepper, seeded and minced
  • 1 tsp lime zest + 1 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1 green apple, cut into 1/4-inch cubes
  • 1/4 cup raw honey


  • 6 7- to 8-inch tortillas
  • 2 2/3 cups shredded sharp cheddar cheese
  • 1 tbsp avocado oil, divided
  • optional toppings: sour cream, cilantro, sliced avocado


1. Prepare sauce: In a medium saucepan, heat oil on medium. Add shallot and sauté until soft, 2 minutes. Add cranberries, jalapeño, lime zest, lime juice, cumin and salt. Bring to a boil, then reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and sauce thickens, about 6 minutes. Stir in apple and honey and cook for 2 minutes. Transfer to a bowl and let sit for 10 minutes (sauce will thicken as it cools).

2. Prepare quesadillas: Spread one-third of the sauce over 1 tortilla. Sprinkle with about one-third of cheese and top with a second tortilla to make 1 quesadilla. Repeat to assemble a total of 3 quesadillas.

3. Preheat oven to 200ºF. Warm a large skillet over medium heat. Brush 1 tsp oil over skillet. Place 1 quesadilla in skillet. Cook until golden, about 2 to 4 minutes. Flip and cook until golden on the other side, 1 to 2 minutes. Place on baking sheet in oven to keep warm; repeat for remaining quesadillas. Cut quesadillas into quarters and serve with toppings, if desired.

To amp up your presentation, reserve 1 tbsp of the cranberry sauce and lightly combine with sour cream to create marbleized designs that look and taste amazing.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 701
  • Carbohydrate Content 72 g
  • Cholesterol Content 75 mg
  • Fat Content 35 g
  • Fiber Content 12 g
  • Protein Content 27 g
  • Saturated Fat Content 16 g
  • Sodium Content 769 mg
  • Sugar Content 25 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 3 g