Mediterranean Apple Cranberry Brie Quesadillas with Hot Honey
These quesadillas mix sweet apples, tart cranberries and creamy brie in a warm, crisp tortilla. The filling melts into a rich, fruity layer that tastes a little like a holiday appetizer and a little like a Mediterranean cheese plate. A drizzle of hot honey brings everything together with a gentle heat that balances the sweetness. They’re quick to make, easy to serve and work as a snack, light lunch or party dish.
Prep: 10–15 minutes
Cook: 10–12 minutes
Total: 20–25 minutes
Ingredients
Quesadillas
4 large flour tortillas
6 oz brie, thinly sliced
1 medium apple, thinly sliced (Honeycrisp or Gala work well)
½ cup dried cranberries
1 tsp olive oil or butter
Pinch of cinnamon (optional)
Pinch of sea salt
Hot Honey
3 tbsp honey
½–1 tsp crushed red pepper flakes
½ tsp lemon zest
1 tsp warm water (optional for thinning)
For Serving
Fresh thyme or rosemary
Extra hot honey
Sea salt flakes
Instructions
Mix honey, chili flakes and lemon zest in a small bowl. Warm a few seconds if needed.
Slice the brie and apples. Pat apple slices dry so they don’t steam inside the tortilla.
Warm a pan over medium heat.
Place a tortilla in the pan and arrange brie on one half.
Add apple slices, dried cranberries and a pinch of cinnamon if you’re using it.
Add a small drizzle of hot honey.
Fold the tortilla over to close it.
Cook 2–3 minutes per side until golden and the cheese melts.
Transfer to a board and rest one minute so the filling sets.
Slice and finish with herbs and more hot honey.
Tips
Keep the brie cold before slicing so it holds its shape.
Don’t overload the filling or the tortilla won’t stay crisp.
Thin apple slices melt better and give a cleaner bite.
If the tortillas brown too fast, reduce the heat.
Add a very light sprinkle of salt on the apples to bring out their flavor.
If you prefer a milder heat, strain out the chili flakes from the honey.
Toast tortillas lightly before filling if you want extra crispness.
If your brie rind is firm, trim it for a smoother texture.
Brush the outside with a little butter for even browning.
Let the quesadilla rest before slicing so the cheese doesn’t spill out.
Variations
Fig Version: Replace cranberries with chopped dried figs.
Pomegranate Crunch: Add fresh pomegranate arils before folding.
Savory Style: Add caramelized onions for a deeper flavor.
Nutty Upgrade: Add toasted walnuts or pecans.
Smoky Version: Add a pinch of smoked paprika inside.
Goat Cheese Swap: Replace part of the brie with goat cheese.
Apple + Pear Combo: Mix thin slices of both for a sweeter finish.
Spinach Add-In: Add a handful of baby spinach for color.
Lavender Honey: Use lavender-infused honey instead of hot honey.
Flatbread Substitute: Use naan or lavash instead of tortillas.
Q&A
Can I make them ahead?
Assemble them ahead but cook right before serving so they stay crisp.
Can I use another cheese?
Mozzarella, fontina or camembert work well.
Can I use gluten-free tortillas?
Yes, but they cook faster and can tear more easily.
Can I use fresh cranberries?
Cook them briefly with a little sugar first to take away the bitterness.
How do I keep them from getting soggy?
Dry the apples and avoid too much honey inside.
Can I make them spicy?
Add a pinch of chili flakes inside or use extra hot honey.
Can I add meat?
Thin prosciutto or turkey slices fit well.
Can I air fry these?
Yes. Cook at 375°F for 5–6 minutes, flipping halfway.
Can I make these dairy-free?
Use a creamy vegan brie or cashew cheese.
Can I reheat leftovers?
Reheat in a skillet or air fryer so they don’t turn soft.
Nutrition
(Approx. Per Quesadilla)
Calories: 410
Protein: 15 g
Carbs: 46 g
Fat: 19 g
Fiber: 3 g
Sugars: 18 g
Sodium: 600 mg
Conclusion
These quesadillas are quick, warm and full of contrast. The brie melts into the apples and cranberries, and the hot honey gives the whole thing a bright kick. They’re simple enough for lunch and special enough for a gathering. If you want a version with added herbs, a savory twist or a holiday platter presentation, I can put one together.