Fall has officially shown up here in Indiana! Our markets are already chock full of squashes, pumpkins, and apples. We’re not quite ready to cut over to squash yet — especially since we know they will be in full force all winter long! However, we’re excited to ease into the cooler weather with some apples.
The other day we brainstormed a long list of apple recipes to get the season started — and several worked out. We’ll be sharing them over the next few weeks. First up — apple quesadillas!
Since we’re a bit better with developing recipes on the savory side, we thought we’d start with a winning savory and sweet combination — apples and cheese. We loved the smokey gouda with the sweet tartness of the apple in this variation on a quesadilla. We enjoyed it as a delicious fall lunch.
What apple recipes are you looking at? Any ideas for a healthy-ish apple dessert we could try?
- ½ cup shredded smoked gouda cheese (or substitute any quality cheese – aged cheddar, etc)
- ½ firm apple (we used Jonathon)
- A few sprigs fresh thyme
- One pinch salt
- 2 tortillas
- Thinly slice the apple. Grate the cheese. Pull the thyme leaves off of the stem.
- On a plate, place a tortilla. Sprinkle with ¼ cup cheese, then lay the apple slices on top. Top with another ¼ cup cheese, the thyme leaves, and a pinch kosher salt.
- Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side (a few minutes per side).
- Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, you can keep them warm in a 300°F oven.