Apple Cheddar Quesadillas Recipes

APPLE AND CHEESE QUESADILLA

Steps:

• Sprinkle 1/4 cup of the grated cheese on one of the tortillas.
• Place half of the apple slices on top
• Sprinkle with another 1/4 cup of cheese and top with another tortilla.
• Heat a non stick frying pan over a medium heat. Carefully place the quesadilla in the pan and heat for 2-3 minutes.
• Using a spatula, gently flip the quesadilla and cook for a further 2-3 minutes.
• Remove, slice and serve.
• Repeat for second quesadilla.

SMOKED CHEDDAR AND APPLE QUESADILLA

Steps:

• Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon and sliced apples. Press another tortilla on top to make a quesadilla. Heat a nonstick skillet over medium-high heat and spray with nonstick spray. Cook the quesadilla on each side for 2 to 3 minutes until golden. Repeat with the remaining tortillas and fillings. Slice into wedges and serve with sour cream.

APPLE-CHEDDAR QUESADILLAS

Steps:

• Spread 4 tablespoons mustard evenly over tortillas. Top half of each tortilla with 3 tablespoons cheese and a heaping 1/4 cup sliced apples. Fold tortillas in half.
• Heat 1 tablespoon oil in a large non-stick skillet over medium. Add 4 quesadillas; cook, flipping once, until golden brown in spots and crisp, 2 to 3 minutes per side. Transfer to a plate and cover loosely with aluminum foil to keep warm. Repeat with 1 tablespoon oil and remaining quesadillas.
• Whisk lemon juice, salt, and remaining 1 tablespoon mustard in a large bowl. Gradually whisk in remaining 3 tablespoons oil until dressing is well-combined. Add spinach, avocados, and pumpkin seeds to bowl with dressing; toss to coat salad. Serve with quesadillas.

APPLE CHEDDAR QUESADILLAS

Steps:

• 1. Thinly slice the apples into 24 1/4-inch-thick slices.
• 2. Sprinkle 2 tablespoons cheese over one half of the tortilla. Place four apple slices, barely overlapping, on top of cheese. Then sprinkle 2 more tablespoons of cheese on top of the apples and fold the tortilla in half. Repeat with remaining tortillas.
• 3. Heat 1 tablespoon butter in a large skillet over medium-high heat and cook the quesadillas until the cheese melts and the tortillas are golden brown on both sides, about 2 minutes per side. Repeat with the remaining butter and tortillas.

APPLE CHEDDAR QUESADILLAS

Steps:

• Sprinkle 2-3 tablespoons cheese over one half of tortilla.
• Place several apple slices, barely overlapping, on top of cheese.
• Then sprinkle 2 more tablespoons of cheese on top of apples and fold tortilla in half.
• Repeat with remaining tortillas.
• Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.
• Serve immediately with Cranberry Coleslaw.

APPLE, SAUERKRAUT & CHEDDAR QUESADILLAS

Steps:

• Put sauerkraut and water in a medium nonreactive skillet. Gently heat just until the liquid has evaporated but not so much that the sauerkraut begins to stick to the pan. Remove from the heat.
• Preheat oven to 425°F.
• Cover a large cookie sheet with parchment paper.
• Brush about one tablespoon olive oil onto each large tortilla. Turn tortilla over.
• On each tortilla, sprinkle 1/3 cup cheese over half of it.
• Arrange about half the apple slices over the cheese, then top with half the sauerkraut, spreading it evenly.
• Sprinkle both tortillas with another 1/3 cup cheese.
• Fold the tortilla over the filled half and press down gently.
• Top with additional grated cheese, if desired.
• Bake the quesadillas for 10-12 minutes, until the top and bottom are slightly golden.
• Slide the quesadillas onto a wire rack to cool for about 10 minutes; then slide onto a cutting board and cut it into halves or quarters.
• If you like, a little chopped ham tastes wonderful layered in with the other ingredients.
• Makes: 2 main-dish or 4 appetizer servings.