I call these “Thanksgiving Quesadillas” because they are a healthy way to use leftovers from Thanksgiving meals, or simply, make these while the fall vibes are in full swing.
Whether I’m baking Healthyish pumpkin cakes or baking pumpkin pies to share, I always seem to have a half-used can of pumpkin puree in my fridge this time of year. I also like to buy and freeze cranberries while they’re readily available at the grocery store. These Thanksgiving quesadillas are a savory way to use up both of those lingering, seasonal ingredients.
These oven baked Thanksgiving Quesadillas are easy and imprecise. Follow your current cravings. Swap a sharp cheddar for the camembert. Throw on some shredded turkey or chopped bacon for a meatier take. Roast salted kale for a crunchier contrast. There are so many possibilities!
Adding raw apples to these Thanksgiving Quesadillas adds a little crunch, but you could also try incorporating sautéed apples, applesauce or an apple butter for more of a sweet and savory contrast.
Though it’s less traditional, baking these Thanksgiving Quesadillas is a simple way to evenly melt the cheese and remove some of the fuss of flipping and monitoring a grill. You can throw this in the oven, set a timer and continue with your other kitchen endeavors. You’ve got enough to focus on this time of year.
For an even warmer and cozier fall vibe, dip your Thanksgiving Quesadillas in a bowl of hot butternut squash soup.
Oven Baked Thanksgiving Quesadillas
sautéed or caramelized red onion
fresh or frozen cranberries, thawed
sliced tart apples
Au Calvados (camembert) or brie
Preheat the oven to 425°F. Place tortilla on a sheet pan. Spread an even layer of pumpkin puree over a multigrain tortilla. Top with the ingredients of your choice, then top with cheese. Leave the tortilla uncovered and heat in the oven until the cheese is melted. Top with a second tortilla, and return to oven until warm and slightly toasted. Remove from the oven. Cut into quarters and serve.
Quelcy is a Pittsburgh based food stylist, photographer, dessert advocate and crazy dog lady. She shares seasonally inspired recipes rooted in nostalgia on her blog, WithTheGrains.com. Her favorite Healthish combo is tangy lemon cake with a dollop of dark chocolate frosting.