Tested till perfect Cheddar and Raspberry Quesadillas
Cheddar and Raspberry Quesadillas
Photography by Jeff Coulson /TC Media

Cheddar and Raspberry Quesadillas

This sweet and savoury twist on the typical salsa and cheese quesadilla combines sharp Cheddar, sweet jam and crunchy nuts. If you have more than one large skillet, save time by cooking multiple quesadillas at once.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: January 2013

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 24 pieces


  • 4 4large tortillatortillas, (10-inch/25 cm)
  • 2 cups 2cupsshredded old white Cheddar cheese
  • 1/2 cup 1/2cupchopped pecans
  • 4 tsp 4tspfinely chopped fresh chives
  • 4 tsp 4tspraspberry jam
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Place tortillas on work surface; over half of each, sprinkle 1/2 cup of the cheese, 2 tbsp of the pecans and 1 tsp of the chives. Spread 1 tsp of the jam over uncovered halves; fold over cheese mixture.

Heat nonstick skillet or grill pan over medium heat; cook quesadillas, in batches and turning once, until browned on both sides and cheese is melted, about 6 minutes. Remove from pan; let stand for 2 minutes.

Cut each into 6 wedges.

Nutritional Information Per piece: about

cal 82 pro 3g total fat 5g sat. fat 2g
carb 6g dietary fibre 0 sugar 1g chol 10mg
sodium 124mg potassium 33mg

% RDI:

calcium 6 iron 3 vit A 3 folate 5
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