Cranberry Cream Cheese Quesadilla

cranberry cream cheese quesadilla

It’s the holiday season and that means that right now, somewhere deep in your refrigerator, you have a little storage container of cranberry relish hidden away, every day going a bit further back into the depths, quietly, so no one notices. In three months time, it will be a barely discernible chunk of something you may have to sniff at to figure out, before dumping it into the garbage. But not this year, not ever again.

Every year, hundreds of thousands of little storage containers filled with cranberry relish go missing in refrigerators worldwide, only to be found months later, much too late to save them. We must do our part to cherish and preserve our cranberry relish, to keep it from drifting back to the Place from Which Nothing Returns. The place where the lipstick your mother bought you stays, several shades too pink, that makes you look “so pretty.” The place where that fossilized bag of brown sugar lives, biding its time. The place where the diet tonic resides, in case your cousin visits, getting flatter by the day. Don’t let your cranberry relish become just another statistic.

Keep your relish close, grab some flatbread and give it the send off it deserves: right into your belly sandwiched between cream cheese and flatbread, pan toasted, and drizzled with pomegranate molasses, the nectar of the gods. If maple syrup should ever go extinct, well then, there’s pomegranate molasses, every bit as good and, in this recipe, even better than maple syrup. If you don’t believe me, try it.

Stay vigilant, cranberry lovers!

-Amy at Flatout

Serves: 1-2
Prep Time:
Cook Time:

Cranberry Cream Cheese Quesadilla


  • 1 Flatout flatbread
  • 2 tablespoons cream cheese
  • 2 tablespoons cranberry relish
  • 1 teaspoon coconut oil or coconut oil spray
  • zest of half an orange
  • Pomegranate molasses


In a small bowl, combine cream cheese, cranberry, and orange zest. Spread the mixture on one side of the flatbread and fold flatbread in half.
Heat a nonstick pan and spray or brush with coconut oil. Place carefully in the pan and cook on each side until golden and crispy, and the cheese is warm. Remove from pan onto a flat surface and cut into wedges with a sharp knife. Drizzle with pomegranate molasses.

Suggested Flatout: Foldit® - Traditional White

Rate and Review

  1. GRANA December 18, 2016 at 7:41 pm #

    Looks terrific& easy;
    Almost all ingredients are in my kitchen ; must try it SOON;…I’ll use chocolate syrup or molasses for the drizzle on top; THANKS FOR SHARING

  2. GRANA December 18, 2016 at 7:45 pm #


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