There are many days when I just want something other than a sandwich for lunch. Today was one of those days. I ended up having a yearning for a quesadilla, which I love. There are so many ways you can make them and so many options for what you can stuff inside. I’m thinking it would be such a fun challenge to write a cookbook with all quesadilla recipes. My ultimate goal is to write a cookbook and while I was making my lunch for today, I came up with another quesadilla recipe that I think will be just as fabulous. This is what gave me the idea to challenge myself and see how many recipes I can come up with for different quesadillas. Next week, I think I’ll make the other one I was thinking about in my head, while putting this one together. I think you will love the flavors that went into this fabulous concoction. If you do try it and like it, or try it and don’t like it, please let me know. I’d love feedback!
Following are the pictures showing how I put my quesadilla together. I started with two flour tortillas and what I ended up putting in them was a thinly sliced red delicious apple (my favorite type of apple), diced jalapenos (seeds and membranes removed (you can keep them in if you want the extra heat), roasted red pepper, avocado and a white cheddar/gruyere cheese blend. For my seasoning, I used a chili lime rub by Weber. I actually found this at Wal-mart!
I decided to top this quesadilla with a dollop of sour cream, diced jalapeno a pinch of the chili lime rub and then, on top of that, a mix of greens. To top my salad, I added the other quarter of my sliced apple, the other half of my avocado, salsa (my dressing choice when I eat Mexican food) and a scant sprinkling of cheese I had leftover.
I loved the how the flavors came together in this meal. I also loved the fact that my apple was still crispy, this was so good! I hope you enjoy it too.
2 Small Flour Tortillas
1/2 Red Delicious Apple
1 Roasted Red Pepper from the Jar
1/2 cup Cheddar/Gruyere Cheese (I get this at Trader Joe’s), Shredded
1/4 teaspoon Chili Lime Rub
1/2 tablespoon of butter
Kosher salt, just a pinch
What to do
Prepare your apple and avocado by slicing them. I sliced my apple very thin. Cut your jalapeno in half and remove the seeds and membrane (if you so desire, or leave it in if you want), shred your cheese, take your roasted red pepper from the jar and slice into a few pieces. Set all these items aside. Melt 1/4 tablespoon of butter in your saute pan or cast iron skillet. Sprinkle a bit of chili lime seasoning on the butter and let it melt together. Place one tortilla down on the melted butter and start building your quesadilla. Start with 3/4 of your shredded cheese. Top the cheese with a sprinkle of your chili lime rub, and 1/2 of your sliced apple. Top your apple with the roasted red pepper and next add half of your sliced avocado. On top of the avocado, add most of the jalapeno you diced, saving some for garnish. Top with the remaining cheese, leaving about a tablespoon out. Once you’ve built your quesadilla, add the second tortilla and spread the other 1/4 tablespoon of butter on top, sprinkling the butter with a bit of your chili lime rub. At this point, your tortilla should be ready to flip.
Cook the quesadilla until the second side is browned, just about a minute or so. Remove from the skillet and slice into quarters. Top with a dollop of sour cream and any remaining jalapenos you have. On top of this add your mixed salad greens, a pinch of kosher salt, another quarter of your sliced apple and the other half of your avovado. Top with salsa, or whatever dressing you may like, and the last tablespoon of cheese. I also sprinkled another dash of the chili lime rub on top for color.
Until next time, Kris