Spilled Cheese & Spinach Quesadillas with Cranberry Jalapeño Salsa

These spilled cheese and spinach quesadillas are the perfect little bite — taco-size, crispy and melty, simple yet full of flavor, and speckled with smart greens you don’t really have to think about even adding - healthy and delicious. Pair them with a festive homemade cranberry jalapeño salsa, and you’ve got a fresh, bright, sweet-and-spicy appetizer that will have everyone coming back for another bite, another dip, and another plate.

Honestly, these quesadillas are the ideal holiday appetizer: cheesy, comforting, a little messy in the best way, and impossible to ruin. They’re meant to “spill” — that cheese melting right out of the tortilla is what gives you that perfect combination of gooey-and-crispy goodness. And because the base recipe is simple, you can easily customize them however you want.

I kept this version straightforward because some people just want a classic comfort-food cheese quesadilla during the holidays (don’t worry — I snuck in some greens for you… you’re welcome!). And for those who love to spice things up, this recipe is the perfect blank canvas. Add ground chicken or beef, roasted jalapeños, pickled red onions, sautéed veggies, beans, rice — whatever you love. Keep it simple or have fun and make it your own. These quesadillas work for dinner, appetizers, snacks, or a quick cozy lunch during the festive season.

My family loves Southwest flavors and anything inspired by Mexican cuisine, so making a modern, holiday-friendly twist on a classic cheese quesadilla just felt natural. And truly… everything is better dipped. These quesadillas were made for dunking — the cranberry salsa brings sweetness, heat, freshness, and brightness, while the spinach adds a little nutrition to each cheesy fold of flour tortilla. I love these, and I hope you will too!

When to Serve These Quesadillas

• Christmas or Holiday Parties

These are the perfect finger-food appetizer for any festive gathering. They’re fun, crowd-pleasing, and guaranteed to make your guests’ tastebuds do a little tango. People love food they can pick up with their hands, especially when it’s melty and crispy and perfect for dipping. These will be a hit!

• New Year’s Eve

My family does a game-and-snack night every New Year’s Eve, and these quesadillas fit right in alongside guacamole, salsa and chips, bean dip, cheeses, fruits, and veggies. They’re quick, delicious, and pair beautifully with all the other fun bites that make the night memorable and lead into a great new year.

• Anytime During the Holiday Season

These make an easy lunch or quick dinner during November–December (or anytime you can get fresh cranberries). They’re balanced with greens, satisfying thanks to the cheese, chewy and crispy from the tortillas, and packed with vitamins from the cranberry salsa. A simple, feel-good meal perfect for one person, a family, or last-minute get-togethers.

Recipe Variations

• Want more fiber?

Try using carb-balanced or whole-wheat taco-size tortillas for extra fiber and a more blood-sugar-friendly option.

• Want more protein?

Add grilled, ground, or shredded chicken, beef, turkey, shrimp, or any protein you love. It boosts the nutrition and adds even more texture and flavor while still pairing perfectly with the cranberry jalapeño salsa.

• Want them gluten-free?

Use almond flour or gluten-free tortillas instead of regular flour tortillas.

• Want them vegan?

Swap in vegan tortillas and your favorite dairy-free cheese. For the salsa, switch the honey to maple syrup or agave. And there you go - a completely vegan appetizer, meal, or snack for the holidays.

What Makes the Cranberry Jalapeño Salsa So Super Good

• Honey Instead of Sugar

Cranberries are tart and acidic, so the salsa needs a touch of sweetness. Instead of using refined sugar, honey naturally balances the acidity and gives a warm, comforting sweetness that pairs beautifully with the nutty, creamy cheese in the quesadillas. Natural sweeteners are a game changer for any recipe!

• All the Fresh Ingredients

Fresh cranberries, fresh cilantro, fresh jalapeño, and bright lime juice make the salsa taste like the holidays and summertime come together in the best way. It’s refreshing, exciting, and guaranteed to make you and everyone smile.

• Freshness with a Grounded, Warm Touch

A little ground cumin, olive oil, and salt bring warmth and depth to the salsa.

• Olive oil adds a subtle buttery finish

• Cumin brings earthy holiday like spices

• Salt lifts every fresh flavor

It’s the perfect balance of bright, tart, sweet, spicy, and warm — and it pairs beautifully with the simple, comforting cheese quesadillas.

Ingredients: 

For the Quesadillas

• Street taco–size flour tortillas

• Quesadilla cheese

• Mozzarella cheese

• Shredded or chopped spinach

• Garlic powder

• Ground cumin

• Olive oil

• Toothpicks

For the Jalapeño Cranberry Salsa

• Fresh cranberries

• Jalapeño pepper

• Cilantro

• Honey

• Lime juice

• Olive oil

• Ground cumin

• Salt

Instructions

1. Make the Jalapeño Cranberry Salsa

In a blender, combine all the salsa ingredients: cranberries, jalapeño pepper, cilantro, honey, lime juice, olive oil, cumin, and salt to taste. Blend until mostly smooth. If you prefer a chunkier salsa, blend less — it’s totally up to you! Pour the salsa into a refrigerator-safe container and chill until ready to serve.

2. Prep for Baking

Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil and set aside.

3. Assemble the Quesadillas

On a clean surface, place one tortilla and fold it in half, then open it back up.

Fill one half with:

• Quesadilla cheese

• Mozzarella cheese

• Spinach

• A pinch of garlic

• A pinch of cumin

• And any other fillers of choice

Fold the tortilla back over the filling and gently press down. Insert a toothpick through the center on the middle edge, from bottom to top, to hold it together. Place the quesadilla on the prepared baking sheet. Repeat with the remaining tortillas.

4. Brush and Bake

Using a pastry brush, lightly brush olive oil over the tops of all the quesadillas. Bake in the preheated oven for 13–15 minutes, or until the cheese spills out and the tortillas turn golden brown.

5. Serve and Enjoy

Remove from the oven and let the quesadillas cool for 5–10 minutes so the cheese sets slightly. Serve warm with the jalapeño cranberry salsa for dipping. These rustic, festive quesadillas make the perfect holiday appetizer — cheesy, melty, and irresistible!