As I mentioned in my #10in10 update post yesterday, last week ended up being pretty busy for me. I’ve mentioned before that I’m not a real big fan of cold food, especially in winter. So, for me, the usual lunch salads and sandwiches aren’t usually too appealing. Instead, when I’m busy, one of my go-to lunches is quesadillas. This time, I decided to make a meatless quesadilla using some fresh apple slices instead!
If you’re trying to keep things light, consider using whole wheat tortillas for your quesadillas. I really enjoyed the slightly nutty flavor of the whole wheat tortillas in these quesadillas, and the added fiber is always good. Using a strong, flavorful cheese (like a sharp cheddar) allows you to add less cheese, getting the same flavor with less added fat. Condiments like cranberry mustard also add a big flavor punch. Just be cautious of the amount of sugar in your condiments!
My recipe for these quesadillas doesn’t really have measurements and quantities for each of the ingredients… You can really vary the amounts to your taste. The amount of each ingredient you use will also vary based on the size of tortillas you use.
Apple Cheddar Quesadillas
- Whole wheat tortillas (two per quesadilla)
- Cranberry mustard
- Thin apple slices
- Sharp cheddar cheese, shredded
- Extra virgin olive oil (small amount to coat the pan)
Preheat a grill pan with a panini press (or you can use a weighted sheet pan if you don’t have a panini press) over medium heat. Brush lightly with extra virgin olive oil.
To assemble the quesadillas, spread cranberry mustard on one tortilla. Sprinkle with a small amount of cheddar cheese. Arrange the apple slices on top of the cheese, and add another sprinkle of cheese. Top with the second tortilla.
Grill the quesadilla on the grill pan, weighted down with the panini press. Cook for about 2-3 minutes on each side, until the cheese is melted and the tortillas are crisp. Cut into wedges, and serve immediately.