Pecan, Havarti and Cranberry Pepper Jelly Quesadillas


With cool, fall temperatures upon us, I have been hearing the call of all things cranberry and this lead me to my pantry for something I have been saving for “the right recipe.”

Pepper jellies are a handy thing to keep on hand for quick, flavorful dishes.  New England Cranberry has brilliantly enhanced pepper jelly by adding cranberries and it makes total culinary sense; tart cranberries, sweet peppers and a little spice.  Delish.

For an easy party starter, give these quesadillas a try.  With crunchy pecans, creamy havarti and piquant cranberry pepper jelly, no additional salsas or dipping sauces are needed because all the flavor you need is in the toasty quesadilla.

Pecan, Havarti and Pepper Jelly Quesadillas

1 Tbsp. butter, melted
4 (8-inch) flour tortillas
1/2 cup toasted pecans, roughly chopped, divided
1 cup grated havarti cheese, divided
1/4 cup pepper jelly (cranberry, spicy or sweet), divided

Heat a large skillet over medium heat.  Brush one side of a tortilla with butter and place butter side down into pan.  Sprinkle half of the pecans and half of the cheese over the tortilla.  Spread 2 Tbsp. of pepper jelly onto a tortilla and place on top of the cheese, jelly side down.  Brush the top of the tortilla with butter.

Cook on both sides until golden brown and cheese is melted.  Repeat with remaining ingredients.  Let quesadilla cool for a minute or two and slice into 8 wedges.  Serve immediately.

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